I love carrot cake. It’s got that bit of sweetness with those warm, cozy spices mixed in. Yum! These Carrot Cake Blondies are a fun twist on the traditional recipe. They have quickly become a family favorite in my household. I’m sure I’ll get asked to make them again and again.
Who doesn’t love portable desserts that you can just grab and go with? What makes this one even better is the cheesecake swirl. It takes this recipe right up over the top. Don’t let it intimidate you though. These carrot cake bars are really easy to make!
Carrot Cake Blondies Recipe
Be sure to scroll down for a printable recipe card!
Ingredients:
1 stick unsalted butter, melted
1 C light brown sugar
1 egg
1 TBSP vanilla extract
1 C all purpose flour
1 TSP cinnamon
1/4 TSP baking powder
1/4 TSP salt
1 C shredded carrots
Cheesecake Swirl Ingredients:
4 oz cream cheese, room temperature
1/4 C sugar
1 egg yolk
3/4 TSP vanilla extract
Directions:
Preheat the oven to 350 degrees.
Prepare an 8×8 baking pan with parchment paper and set aside.
Prepare the carrot cake batter:
Melt the butter in a microwave safe dish.
In a medium sized bowl, add the melted butter and brown sugar and mix to combine.
Stir in the egg and vanilla.
Add in the flour, cinnamon, baking powder and salt and stir again until completely combined. Fold in the shredded carrots.
Set aside.
Prepare the cheesecake swirl:
In a medium sized bowl, add in the cream cheese, sugar, egg yolk and vanilla and mix until smooth and creamy.
Layering the pan:
Pour about half of the carrot cake batter into the pan and spread it out with a spatula.
Then, take half of the cheesecake batter and drop spoonful’s over the carrot cake batter.
Don’t swirl yet.
Drop the remaining carrot cake batter by spoonfuls around the cheesecake batter and then finish with drops of the remaining cheesecake batter.
Then, take a knife and swirl around until the two are swirled together.
Bake for about 35-40 minutes, the edges will be golden brown and there will be very little jiggle to the center.
Cool completely before cutting.
Carrot Cake Blondies
Ingredients
- 1 stick unsalted butter melted
- 1 C light brown sugar
- 1 egg
- 1 TBSP vanilla extract
- 1 C all purpose flour
- 1 TSP cinnamon
- 1/4 TSP baking powder
- 1/4 TSP salt
- 1 C shredded carrots
Cheesecake Swirl Ingredients
- 4 oz cream cheese room temperature
- 1/4 C sugar
- 1 egg yolk
- 3/4 TSP vanilla extract
Instructions
-
Preheat the oven to 350 degrees.
-
Prepare an 8×8 baking pan with parchment paper and set aside.
-
Prepare the carrot cake batter:
-
Melt the butter in a microwave safe dish.
-
In a medium sized bowl, add the melted butter and brown sugar and mix to combine.
-
Stir in the egg and vanilla.
-
Add in the flour, cinnamon, baking powder and salt and stir again until completely combined. Fold in the shredded carrots.
-
Set aside.
Prepare the cheesecake swirl:
-
In a medium sized bowl, add in the cream cheese, sugar, egg yolk and vanilla and mix until smooth and creamy.
-
Layering the pan:
-
Pour about half of the carrot cake batter into the pan and spread it out with a spatula.
-
Then, take half of the cheesecake batter and drop spoonful’s over the carrot cake batter.
-
Don’t swirl yet.
-
Drop the remaining carrot cake batter by spoonfuls around the cheesecake batter and then finish with drops of the remaining cheesecake batter.
-
Then, take a knife and swirl around until the two are swirled together.
-
Bake for about 35-40 minutes, the edges will be golden brown and there will be very little jiggle to the center.
-
Cool completely before cutting.
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