Bugs Bunny Carrot Cake Blondies
Updated: Mar 22, 2021
Bugs Bunny Carrot Cake Blondies
Can’t believe it’s already almost Easter... or that there is another Space Jam coming soon! Hopefully Bugs would approve of these carrot cake blondies! 🥕
These blondies have Carrot Cake Oreos at their base. They're topped with a cream cheese buttercream, pecan and Carrot Cake Oreo crumble, and a fondant carrot!
Servings: 12 blondies
Prep Time: 1 Hour
Total Time: 2 Hours
Ingredients
Carrot Cake Blondies
2 cups butter, room temperature
2 eggs, room temperature
2 cups light brown sugar
1 cup all-purpose flour
2 tablespoons vanilla extract
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups shredded carrots
1 package Carrot Cake Oreos
Cream Cheese Swirl
8 ounces cream cheese, room temperature
1/2 cup granulated sugar
2 eggs yolks
1 + 1/2 teaspoon vanilla extract
Cream Cheese Buttercream + Decorations
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
3 teaspoons vanilla extract
4 cups powdered sugar
1/4 teaspoon salt
1 cup chopped pecans
Orange fondant
Green fondant
Instructions
Prep: Preheat the oven to 350°F. Grease a 9x13 inch pan and then line with parchment paper. Fill the bottom of the pan with carrot cake Oreos.
Blondies: In a medium sized bowl, whisk together the flour, salt, baking powder, cinnamon, and nutmeg. Set aside.
Blondies: Melt 1 cup of butter in a small saucepan. Stir the butter constantly until the butter begins to foam. Continue stirring for 5-8 more minutes, being sure to scrape the bottom of the pan. Continue cooking until the butter is golden brown, smells nutty, and golden bits have formed at the bottom of the pan. Immediately remove the pan from heat and pour into a large heat-proof bowl. Allow to cool for 2 minutes.
Blondies: Add light brown sugar to the melted butter. Beat until well-combined. Add eggs and vanilla extract. Stir until batter is well-combined and smooth.
Blondies: Slowly fold in the flour mixture into the butter. Once incorporated, fold in the shredded carrots.
Blondies: In a medium sized bowl, beat together the cream cheese, sugar, egg yolks, and vanilla extract.
Blondies: Spread half of the blondie mixture into the pan. Spread the cheesecake mixture over the top. Spread the remainder of the blondie mixture over the top of the cheesecake mixture and swirl with a knife.
Blondies: Bake the blondies until a toothpick inserted into the center comes out mostly clean (40-50 minutes).
Fondant: Using a carrot cookie cutter, press carrot fondant shapes out of orange and green fondant. Allow time to harden.
Buttercream: In a large bowl, beat together 1/2 cup of unsalted butter, 8 ounces cream cheese, salt, and 3 teaspoons of vanilla extract until smooth and creamy.
Buttercream: Beat 4 cups of powdered sugar into the mixture.
Buttercream: Spread the buttercream in a smooth layer over the cooled blondies.
Assembly: Cut the blondies into squares and top each square with a fondant carrot and chopped pecans.
Enjoy!
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