Carrot cake blondies with cream cheese marbling feature everything you love about carrot cake in the form of a decadent fudge brownie.
Prep Time25 minutesmins
Cook Time35 minutesmins
Total Time1 hourhr
Course: Dessert
Cuisine: American
Keyword: brownies, carrotcake, carrots
Servings: 12
Calories: 288kcal
Ingredients
Blondies
1/2 cupbuttermelted and cooled slightly
1cuplight brown sugar
1egg
1tablespoonvanilla extractnope, not kidding!
1cupall-purpose flour
1teaspooncinnamon
1/4teaspoonbaking powder
1/4 teaspoonsalt
1cupshredded carrots
Cream Cheese Swirl
1teaspoonvanilla extract
1egg yolk
1/4cupsugar
4 ouncescream cheeseat room temp
Instructions
Spray an 8x8 baking dish with cooking spray and set it aside.
In a large bowl, stir together the melted butter and brown sugar. Add the egg, vanilla, flour, cinnamon, baking powder, and salt and stir again, by hand, until well combined and smooth. Add in the shredded carrots and stir until incorporated.
1/2 cup butter, 1 cup light brown sugar, 1 egg, 1 tablespoon vanilla extract, 1 cup all-purpose flour, 1 teaspoon cinnamon, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 1 cup shredded carrots
In a separate mixing bowl, place the softened 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 cream cheese mixture. 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 the prettiest pieces.
Notes
Now y'all know I don't generally fuss over recipes so having you put one egg yolk in the cream cheese mixture may seem petty, but it makes a difference. If you use the whole egg your mixture will be runny. It will still work, but you won't be able to swirl it as well.