Moist Carrot Cake Blondies

Ingredients

• 8 ounces unsalted butter, melted
• 1 and 1/2 cups brown sugar
• 2 teaspoons vanilla extract
• 1 large egg + 1 egg yolk, at room temperature
• 1 cup carrots, finely grated
• 1 and 1/2 cups plus 2 tablespoons all purpose flour
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup chopped pecans

For the Cream Cheese Frosting:

• 4 ounces unsalted butter, VERY soft
• 8 ounces cream cheese, VERY soft
• 1 teaspoon vanilla
• 2 cups confectioners sugar
• 1/2 cup chopped pecans

Instructions

1. Preheat oven to 350 degrees (F). Line a 9x9" inch baking pan with parchment paper and lightly spray with non-stick baking spray; set aside.
2. In a large bowl combine the melted butter, brown sugar, and vanilla; whisk smooth. Beat in the egg and egg yolk, then fold in the carrots. Add in the flour, ginger, cinnamon, and salt and whisk just until combined. Fold in chopped pecans.
3. Pour batter into prepared pan, smooth the top. Place pan in the oven and bake for 32 to 35 minutes. The edges will be brown and the center should be set. Cool completely (!!!) in pan before removing and frosting. You don't want to rush the cooling!
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