Carrot Cake Cream Cheese Blondies

recipe adapted from Bake From Scratch

Ingredients

• 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

Directions
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