Inspired by the classic springtime confection, these Carrot Cake “Brownies” are the perfect treat to whip up for Easter. And, unlike a traditional multi-layered carrot cake, this recipe doesn’t require multiple bowls and mixing machinery; in fact, the batter comes together fairly effortlessly in a single saucepan. Beyond being approachable for bakers of any skill level, these blondies (i.e. brownies without chocolate) are infinitely adaptable. For example, we call for rice flour here—because rice flour does an exceptionally good job of absorbing excess moisture that comes with incorporating fresh carrot into the batter—however, if you would prefer to use all-purpose flour, go for it. Your blondies will simply have a slightly softer consistency. If you’d rather use butter over coconut oil, that’s absolutely OK. Have a bag of almonds in your freezer but no walnuts? No problem, use what you have! To get more details on how to make substitutions in this recipe, be sure to read this article on why we love Carrot Cake Brownies so much. Note: The Lemony Cream Cheese Frosting is also optional, as the blondies are decadent and delicious even without it, but it does provide a delightfully bright, tangy balance to the dense, sweet cookie bars.