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Coconut Carrot Cake Blondies
Coconut Carrot Cake Blondies


1 ¾ cup coconut cookie thins, crumbled (about 50 thins)
6 tablespoons unsalted butter, melted

1 ¼ cup all purpose flour
¼ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
8 tablespoons unsalted butter, melted
1 cup brown sugar, packed
1 egg, room temperature
1 teaspoon vanilla
1 cup grated carrots (about 2 large carrots)

Optional Add-Ins
¼ cup shredded coconut
¼ cup chopped walnuts
¼ cup raisins
¼ cup white chocolate chips 


  1. Preheat oven to 350 degrees F. Line an 8x8 pan with parchment paper and lightly spray with baking spray. Set aside.
  2. First, make the crust. In a food processor, pulse the cookie thins until fine. Alternatively, you can crush the cookie thins in a ziploc bag.
  3. Melt the butter. Add the butter to the cookie thin dust and mix until the thins are moistened.
  4. Press the cookie crust into the bottom of the pan until it covers the entire pan and is tightly packed together.
  5. Bake crust for 5 minutes.
  6. Remove from oven and set aside while making the blondie batter. Blondies
  7. In a medium sized bowl mix the flour, salt, cinnamon, and nutmeg together. Set aside.
  8. In a large bowl, mix the butter and brown sugar until smooth. 
  9. Add in the egg and vanilla and mix until combined.
  10. Stir in carrots until evenly mixed.
  11. Slowly add the dry ingredients to the wet until just incorporated.
  12. Mix in any add-ins with a spatula until combined.
  13. Transfer batter to the pan and smooth an even layer over the crust.
  14. Bake for 22-25 minutes or until a toothpick comes out clean.
  15. Allow the blondies to cool. Next, drizzle white chocolate over the top and cut into 9 squares. Enjoy!