We’ve been having absolutely beautiful weather lately where I am. It’s put me in a real ‘Spring-y’ baking mood, and one of the foods that I typically associate with Spring is carrot cake.
I’ve observed that for a lot of people, carrot cake is either hit or miss. They either love it or they hate it. For myself, I’m a fan when it’s done right. Texture is everything. That’s probably why given the choice between cake and blondie, I will usually pick the blondie; you get more texture and ‘chew’ out of it.
In this recipe, you get all the familiar flavor/ingredients of carrot cake, modified to fit the texture of a blondie; meaning, it’s a bit more dense and chewy, but still somewhat ‘cakey.’
Like the classic carrot cake, these blondies also have cream cheese, but rather than slathering on a cream cheese icing on top like most traditional carrot cakes, these have a cream cheese filling that’s swirled/marbled directly in the batter.
These are very easy to put together, and I could see them working great as a spring/summer potluck dessert. Did I mention they’re just as delicious as they look, too?
Carrot Cake Cream Cheese Blondies
- 1 cup unsalted butter, melted
- 2½ cups firmly packed dark brown sugar, divided
- 2 large eggs
- 2 tablespoons plus 1 teaspoon vanilla extract, divided
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 cups finely shredded carrots
- 1 (8-ounce) package cream cheese, room temperature
- 2 egg yolks
Preheat oven to 350 degrees Fahrenheit. Line a 9 x9 square baking dish with parchment paper you’ve sprayed with cooking spray and set aside.
In large bowl, stir together melted butter and 2 cups brown sugar. Add eggs, 2 tablespoons vanilla, flour, cinnamon, ginger, nutmeg, baking powder, and salt, stirring until well combined and smooth. Fold in carrots until incorporated.
In a medium bowl, combine cream cheese, egg yolks, remaining ½ cup brown sugar, and remaining 1 teaspoon vanilla, stirring until smooth.
Spread half of carrot mixture in prepared pan. Drop spoonfuls of half of cream cheese mixture over top.
Drop spoonfuls of remaining carrot mixture on top. Add spoonfuls of remaining cream cheese mixture on top. Using a knife, swirl batters together on top.
Bake until lightly browned and set in the center, 45 to 50 minutes. Let cool completely on a wire rack. Cut into squares
Sharing this at Fiesta Friday #486.