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Carrot Cake Blondies

Carrot Cake Blondies Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 9 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
  • 1 cup packed light brown sugar
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp fine sea salt
  • 1 cup finely grated carrot, squeezed dry
  • 1/2 cup chopped walnuts (optional)
  • 4 oz cream cheese, softened
  • 3 tbsp granulated sugar
  • 1 large egg yolk

Method
 

  1. In a small bowl, mix the cream cheese, 3 tbsp sugar, and egg yolk until smooth. Set aside.
  2. Whisk melted butter and brown sugar until glossy, then whisk in the egg and vanilla.
  3. In a separate bowl, whisk flour, baking powder, cinnamon, nutmeg, and salt. Stir into the wet mixture until just combined. Fold in the carrot and walnuts.
  4. Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment. Spread the batter into the pan, dollop with cream cheese mixture, and swirl with a knife. Bake 22-25 minutes until edges are golden and center is set.
  5. Cool completely in the pan, lift out, and slice into 9 squares.

Notes

For the best chewy texture, the grated carrot must be squeezed until no more liquid comes out. If your pan is darker, check the blondies a couple of minutes early; dark pans bake faster.