carrot cake blondies

• preheat oven to 350°f (175°c) and toast pecans for 5-7 mins, let cool, and chop.
  ½ cup pecans
• mix melted butter, light brown sugar, maple syrup, eggs, vanilla, and orange zest.
  ½ cup butter, ½ cup light brown sugar, ¼ cup maple syrup, 2 eggs, 1 tsp vanilla extract, zest of 1 orange
• whisk together flour, cinnamon, cardamom, salt, and baking powder.
  1 ¼ cups all-purpose flour, ½ tsp cinnamon, ¼ tsp cardamom, ½ tsp salt, ½ tsp baking powder
• stir dry ingredients into wet mixture. fold in grated carrots, toasted pecans, and white chocolate chunks.
  ¾ cup carrots, ½ cup white chocolate chunks, ½ cup pecans
• pour batter into greased 8×8 pan, bake for 22-25 mins, edges set, center soft (it’ll firm up as it cools).
• let cool completely before topping.

topping instructions

• beat cream cheese until smooth and fluffy (2 mins).
  6 oz lactose-free cream cheese
• mix in maple syrup, vanilla, and salt.
  ¼ cup pure maple syrup, ½ tsp vanilla extract, pinch salt
• whip dairy-free heavy cream to soft peaks.
  ½ cup dairy-free heavy whipping cream
• fold whipped cream into cream cheese mixture, beat until light and mousse-like.
• scoop mousse topping, spread for rustic look on cooled blondies. top with candied pecans and edible flowers.