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)
I’m not sure if this is on your end or my end, but today I’ve printed the Boneless Sticky Chicken recipe and the Carrot Cake Blondie recipe and when I go to the print screen the recipe title doesn’t come over. I’m excited to try both recipes. All of your recipes that I’ve tried have been true keepers!!
I have never made blondies which seems bonkers to me when they look so good. I really must try harder, I can use this recipe to get me started and see if I can make them gluten free too.