Carrot Cake Blondies with Cream Cheese Swirl
Soft and chewy carrot cake blondies made with warm spices, freshly grated carrots, and a rich cream cheese swirl. An easy carrot cake–inspired dessert perfect for spring, Easter, or anytime you want a simple yet indulgent treat.
Equipment
- 8 inch square pan
Ingredients
Carrot Cake Blondies
- ¾ cup (155g) light brown sugar packed
- ½ cup (113g) unsalted butter melted
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup (120g) all-purpose flour
- 1 cup (100g) finely grated carrots *excess water removed
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamon optional
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¼ cup (20 g) shredded coconut
- ½ cup chopped pecans or walnuts optional
Cream Cheese Swirl
- 4 oz (113g) cream cheese softened
- ¼ cup (50g) granulated white sugar
- ¼ cup (60ml) sour cream room temperature
- 1 large egg yolk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a small bowl, mix cream cheese, sugar, sour cream , egg yolk, and vanilla until smooth. Set aside.
- In a large bowl, whisk melted butter and light brown sugar until smooth.
- Add egg and vanilla extract and mix until combined.
- Stir in flour, baking powder, cinnamon, nutmeg, and salt until just combined.
- Fold in grated carrots, shredded coconut and nuts (if using).
- Spread blondie batter evenly into the prepared pan reserving a few tablespoons for the top.
- Spoon cream cheese mixture over the batter. Place dollops of the reserved batter on top.
- Use a knife or toothpick to gently swirl the cream cheese into the batter.
- Bake for 25–30 minutes, until edges are set and the center is just slightly soft.
- Cool completely before slicing.
Notes
- Finely grate carrots for the best texture. avoid using pre-shredded carrots.After grating, pat them dry with a cheesecloth or paper towels to remove excess moisture. This helps give the blondies a soft, fudgy texture.
- If using raw pecans make sure to toast them lightly before adding them to the batter.
- Swirl gently to keep the cream cheese distinct.
- For frosted carrot cake blondies, skip the cream cheese swirl, bake the bars plain, and frost with cream cheese frosting once cooled.
Nutritional Information
Calories: 191kcalCarbohydrates: 22gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 41mgSodium: 119mgPotassium: 102mgFiber: 1gSugar: 14gVitamin A: 1573IUVitamin C: 1mgCalcium: 50mgIron: 1mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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