If you’re looking for a new dessert that will knock your socks off, Carrot Cake Blondies are here to save the day! This brown sugar blondie is filled with what we love most about carrot cake but with the fudgy texture of a brownie. Cream Cheese marbled throughout keeps people coming back for just one more bite.
A while back I took a big plate of them with me when we were setting up for the Huntsville Homeschool Prom last weekend and a dear friend said “I’m just going to eat half of one. I don’t eat a lot of sweets.” She came and found me moments later and said “I’m going to need my other half now…”
We are living in changing times so it is always important to appreciate the little things in life.
I hope you can take time to sit back and appreciate the blessings this weekend. Maybe you could start with one of these carrot cake blondies 🙂
For this Carrot Cake Blondie recipe you’ll need:
- Butter
- Brown sugar
- Egg
- Vanilla
- All purpose flour
- Cinnamon
- Baking powder
- Salt
- Shredded carrots
- Cream cheese
- As always, the recipe is at the bottom of this post in a printable recipe card.
How To Make Carrot Cake Blondies
In large mixing bowl, stir together melted butter and brown sugar. Add egg, vanilla, flour, cinnamon, baking powder, and salt and stir again, by hand, until well combined and smooth. Add in shredded carrots and stir until incorporated.
In a separate mixing bowl, place cream cheese, sugar, egg yolk, and vanilla. Beat with an electric mixer until smooth and creamy.
Place half of the carrot cake batter into the pan. Drop spoonfuls of 1/2 of the cheesecake batter over the top. Don’t swirl just yet! Drop spoonfuls of the rest of the carrot cake batter on top of this and then follow with the remaining cheesecake batter. Take a knife and swirl all of this together a bit over the top.
Bake for 35-40 minutes or until it is lightly browned and set in the center. Remove and allow to cool before serving for the prettiest pieces.
These things taste as wonderful as they look, if not better!
Ingredients
Blondies
- 1/2 cup butter melted and cooled slightly
- 1 cup light brown sugar
- 1 egg
- 1 tablespoon vanilla nope, not kidding!
- 1 cup all purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup carrots shredded
Cream Cheese Swirl
- 1 teaspoon vanilla
- 1 egg yolk
- 1/4 cup sugar
- 4 ounces cream cheese at room temp
Instructions
- Spray an 8x8 baking dish with cooking spray and set aside. In large mixing bowl, stir together melted butter and brown sugar. Add egg, vanilla, flour, cinnamon, baking powder, and salt and stir again, by hand, until well combined and smooth. Add in shredded carrots and stir until incorporated. In a mixing bowl, place cream cheese, sugar, egg, and vanilla. Beat with an electric mixer until smooth and creamy. Place half of the carrot cake batter into the pan. Drop spoonfuls of 1/2 of the cheesecake batter over the top. Don't swirl just yet! Drop spoonfuls of the rest of the carrot cake batter on top of this and then follow with the remaining cheesecake batter. Take a knife and swirl all of this together a bit over the top. Bake at 350 for 35-40 minutes or until it is lightly browned and set in the center. Remove and allow to cool before serving for the prettiest pieces.
Notes
Nutrition
You may also like these dessert recipes:
Peanut Butter Brownies with Peanut Butter Fudge Icing
Banana Brownies (with Quick Peanut Butter Honey Icing)
Really innovative and new. It is so uncommon to use a veg in a desert!
I made these brown sugar brownies yesterday, I went exactly by the recipe,cooked them 30 mins. The cake part was soooo dry. What could I have done wrong? Do you think the next time I should just cook 25 mins? Thank you for all the great recipes.
Me too. I frosted them to compensate, but want them moister. Next time I think I’ll 1.5 the recipe and bake in the 8×8 pan. Maybe if they are thicker they will not cook so fast. I like the flavor though.
I’ve made a list and going to the grocery!
Carrot cake is my absolute favorite. I will definitely try this recipe. Not as involved as much as the cake.
Thanks for sharing
Not sure I’ve ever been this excited to try a recipe!!!
🙂 I hope you enjoy them!!
Those are gorgeous! I’m thinking perfect addition to Sunday dinner… My husband (and his family) is a serious carrot cake fan. Thanks!!!
Y’all have one for me!!
What temperature to bake it at? I’m assuming 350°F?
THE RECIPE SAYS 350 FOR 35-40 MINUTES
Could you double this recipe and bake in a 13×9 inch pan? Or would it be best to make two 8 inch pans? Would love to make this for a big potluck dinner. Thank you.
Hey Momo! I think it would work beautifully in a 9×13 doubled 🙂
Christy: I am loving your family pics and your family ‘pet’ photos, but I am somewhat confused. I’ve followed your blog off and on for many years, and you speak in general terms of your personal life. Are you a follower of Christ? Guess I’ve missed a post or two when you’ve shared your journey. Have you converted to Judaism? Are you participating in Messianic Judaism? Am I supposed to wish you a happy Easter? Help a sister out here! You can respond via email if you do not wish to discuss publicly.
Hey Becky! I am absolutely a follower of Christ, saved by Grace and eternally grateful for it! We haven’t converted to anything and aren’t any type of denomination. We consider ourselves to be Believers. We study the Bible and do our best to live our life with Jesus as our ultimate example – which is why we now keep Passover (this is our third year). If you wish me a Happy Easter I know what you mean and where you are coming from and I would wish blessings on you and yours in return! Thank you for being here and for checking in!
Thanks for that response. I, too, have left denominational boundaries behind and worship weekly with our cozy family of Believers whom I have been part of for about 8 years now. Shalloam and He is Risen all in one breath! 🙂
Girl it sounds like we’re both “there”, and “there” is wherever He wants us! PRAISES! Shalom to you and your household!