1 c. (2 sticks) unsalted butter
1 c. (200 g.) granulated sugar
1/4 c. (55 g.) packed light brown sugar
1 large egg
2 1/2 tsp. spiced rum (optional)
1 1/2 tsp. pure vanilla extract
1 1/2 c. (180 g.) all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. kosher salt, divided
1 c. (100 g.) finely shredded carrots (from 2 large carrots), plus more for serving
1/2 c. (60 g.) coarsely chopped pecans, plus more for serving
4 oz. cream cheese, softened
1/2 c. heavy cream
2 tbsp. confectioners’ sugar
1 tsp. finely grated orange zest
Step 1
Preheat oven to 350° and line a 8"-by-8" baking pan with parchment, leaving an overhang on 2 opposite sides.
Step 2
In a medium pot over medium heat, cook butter, granulated sugar, and brown sugar, stirring occasionally, until butter is melted and sugars are dissolved, 5 to 7 minutes. Let cool slightly, then whisk in egg, rum (if using), and vanilla.
Step 3
In a medium bowl, whisk flour, cinnamon, nutmeg, and 3/4 teaspoon salt. Pour butter mixture into dry ingredients and whisk until no streaks of flour remain. Fold in carrots and pecans. Pour batter into prepared pan; smooth top.
Step 4
Bake blondies until a tester inserted into the center comes out clean, 25 to 30 minutes. Let cool completely.
Step 5
Meanwhile, in the large bowl of a stand mixer fitted with the whisk attachment, beat cream cheese, cream, confectioners’ sugar, orange zest, and remaining 1/4 teaspoon salt on medium speed until medium peaks form.
Step 6
Using parchment overhang, lift blondies from pan and transfer to a cutting board. Spread cream cheese mixture over top of blondies. Top with pecans and carrots. Cut into 12 pieces.