Carrot Cake Blondies

Carrot cake blondies are a delightful fusion of two beloved treats. These scrumptious bars combine the moistness of carrot cake with the chewy texture of blondies, resulting in a perfect balance of flavors and textures. The shredded carrots add a hint of sweetness and a pop of color, while the warm blend of cinnamon and nutmeg offers a comforting spice that lingers with each bite. Topped with a generous swirl of cream cheese frosting, carrot cake blondies are an irresistible indulgence that is sure to satisfy any sweet tooth.

How To Assemble the Carrot Cake Blondie:

1. Pour half of the carrot cake batter into your prepared pan and evenly spread to cover the base with a spatula.

2. Dollop spoonfuls of half the cream cheese mixture over the top of the carrot cake base. Then dollop the other half of the carrot cake batter over the top. Then, repeat the process with the remaining of the cream cheese mixture.

3. Using either a knife or wooden skewer, swirl the mixture to create a swirled pattern on top.

4. Bake for 35 minutes or until golden then allow to cool fully. Carefully remove from the pan and slice into as many pieces as you like.

Baking Tips:

• Don't over mix: Try not to over mix your blondies after you have added your dry ingredients or else it will lead to your blondies becoming quite tough.

• Don't over mix your swirl: To achieve the best appearance of the swirl on top, try not to over swirl it as the two separate batters will start to blend too much.

• Pecans: You don't have to add the pecans, you can easily skip this step.

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Carrot Cake Blondies

Yield: 9-16 Squares

Author: Chloe Sims

Prep time: 25 MinCook time: 35 MinTotal time: 1 Hour

These scrumptious bars combine the moistness of carrot cake with the chewy texture of blondies, resulting in a perfect balance of flavors and textures.

Ingredients

Carrot Cake Blondies

• 113g Unsalted Butter (Melted and Slightly Cooled)
• 220g Brown Sugar
• 1 Egg
• 1 Tbsp Vanilla Extract
• 120g Plain Flour
• 1 Tsp Cinnamon
• 1/2 Tsp Nutmeg
• 1/4 Tsp Baking Powder
• 1/4 Tsp Salt
• 115g Shredded Carrot (Use the finer side of the grater. Dab dry with a paper towel to remove most of the moisture)
• 65g Roughly Chopped Pecans (Optional)

Cream Cheese Swirl

• 112g Cream Cheese (Room Temperature)
• 1 Egg Yolk
• 50g Caster Sugar
• 1 Tsp Vanilla Extract

Instructions

Carrot Cake Blondies

1. Preheat the oven to 175°C. Grease and line an 8-inch square pan with parchment paper. Set aside.
2. In a large bowl, whisk together the melted butter and sugar until combined.
3. Add the egg and vanilla then whisk again to combine. Fold in the flour, cinnamon, nutmeg, baking powder and salt until combined.
4. Fold in the shredded carrot and pecans until evenly combined.
5. In a separate medium bowl, beat together the cream cheese, sugar, egg yolk and vanilla until smooth.
6. Pour half of the carrot cake batter in your prepared pan and evenly spread using a spatula. Place spoonfuls of half the cream cheese mixture on top. Place spoonfuls of the rest of the carrot cake batter on top. Lastly place the remaining of the cream cheese mixture in spoonfuls on top.
7. Using a wooden skewer, swirl the mixture together to create a pattern.
8. Bake for 35 minutes or until golden. Place on the middle shelf and in the center of your oven.
9. Remove from the oven and allow to cool in the pan.
10. Remove from the pan and slice into as many pieces as you like.
11. Enjoy!

Notes

Don't over mix: Try not to over mix your blondies after you have added your dry ingredients or else it will lead to your blondies becoming quite tough.

Don't over mix your swirl: To achieve the best appearance of the swirl on top, try not to over swirl it as the two separate batters will start to blend too much.

Pecans: You don't have to add the pecans, you can easily skip this step.

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