Description
Deliciously moist carrot blondies swirled with a creamy cheesecake layer, perfect for any occasion!
Ingredients
Scale
- 1 cup unsalted butter, melted
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups freshly shredded carrots
- 1/2 cup chopped walnuts or pecans
- 8 ounces cream cheese, softened
- 1/3 cup powdered sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line a 9×9-inch baking pan with parchment paper. Lightly grease the parchment.
- In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and glossy.
- Add the eggs and vanilla extract, then whisk until combined.
- In a separate bowl, stir together the flour, baking powder, salt, cinnamon, and nutmeg.
- Fold the dry ingredients into the wet ingredients until just combined.
- Stir in the shredded carrots and chopped nuts, if using.
- In a small bowl, beat the cream cheese, powdered sugar, egg yolk, and vanilla extract until smooth.
- Spread most of the blondie batter into the prepared pan, then spoon the cream cheese mixture over the top.
- Drop small spoonfuls of the remaining blondie batter over the cream cheese layer and gently swirl with a knife.
- Bake for 30 to 35 minutes, or until the edges are set and the center no longer looks wet.
- Cool completely in the pan before slicing into squares.
Notes
- For a nut-free version, simply omit the walnuts or pecans from the recipe.
- Ensure the cream cheese is at room temperature for easy blending.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg