Description
Delight in these moist and flavorful Carrot Cake Blondies with a luscious cream cheese swirl. Combining warm spices, shredded carrots, and a creamy topping, this dessert is perfect for any occasion and offers a unique twist on traditional carrot cake in a convenient blondie format.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
Carrot Cake Blondie Batter
- ½ cup unsalted butter, melted
- 1 cup light brown sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 cup finely shredded carrots
- ⅓ cup sweetened shredded coconut (optional)
Cream Cheese Swirl
- 4 oz cream cheese, room temperature
- 2 tablespoons sour cream, room temperature
- ¼ cup granulated sugar
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350℉. Grease an 8×8-inch baking pan and line it with parchment paper, leaving slight overhangs for easy removal later.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, ground cinnamon, nutmeg, ginger, cloves, baking powder, and kosher salt. Set aside.
- Make Carrot Blondie Batter: In another bowl, whisk melted butter and light brown sugar until combined. Add the egg and vanilla extract; whisk vigorously for one full minute to incorporate air.
- Combine Batter with Dry Ingredients: Fold the dry ingredient mixture into the wet mixture using a rubber spatula. Then fold in finely shredded carrots and shredded coconut if using, until evenly dispersed. Set this carrot cake batter aside.
- Prepare Cream Cheese Swirl: In a separate bowl, mix the cream cheese and granulated sugar until smooth. Add sour cream, egg yolk, and vanilla extract. Mix until fully combined and creamy.
- Layer Batters in Pan: Spread about one-third of the carrot cake batter evenly on the bottom of the prepared pan. Using a large cookie scoop, randomly alternate scooping the carrot cake batter and cream cheese batter over the entire pan surface.
- Swirl the Batters: Use a butter knife to gently swirl the two batters together to create a marbled effect throughout the blondie mixture.
- Bake: Bake in the preheated oven for 20 to 25 minutes until the center is set and no longer raw.
- Cool and Chill: Let the blondies cool in the pan for one hour at room temperature. Then transfer to the refrigerator and chill for at least 2 hours to firm up before slicing and serving.
Notes
- If you prefer, omit the shredded coconut for a more traditional carrot cake flavor.
- Make sure all refrigerated ingredients like eggs and cream cheese are brought to room temperature before mixing to ensure a smooth batter.
- Use parchment paper with overhangs to easily lift the blondies from the pan without breaking.
- For best texture, do not overbake; the blondies should be just set in the center.
- Store leftover blondies covered in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
