Carrot Cake Blondies + Video
Looking for a sweet treat that is amazing? When you try these Carrot Cake Blondies that are part carrot cake, part cream cheese icing, part blondie, and part cheesecake, you are going to wonder how you lived without them.
What makes Carrot Cake Blondies so delicious? It is the combination of all the best parts of your favorite desserts. A sweet cross between carrot cake with cream cheese icing, cheesecake, and a blondie, this dessert is perfect for Easter, spring or anytime. It doesn’t matter if you like your blondies to have a cake like texture or to be more chewy and fudgy texture, you are going to think these blondies are perfect.
What is a Carrot Cake Blondie?
Carrot Cake Blondies are carrot cake that is made into an easy to make and eat cake bar. The base is a blondie, which is a brownie that has vanilla in place of the cocoa. By taking the chocolate out of the brownie, the flavors of the carrot cake can shine through. Then to make these carrot cake blondies even better, to replace the cream cheese icing that would be used on a carrot cake, I have added a cheesecake swirl. This brings in the cream cheese taste associated with carrot cake, but also adds a richness and a phenomenal taste.
Ingredients for Carrot Cake Brownies
- unsalted butter
- light brown sugar
- egg
- vanilla extract
- all-purpose flour
- cinnamon
- baking powder
- salt
- carrots
- cream cheese
- sugar
- egg yolk
Watch me make it live…
How to Make Carrot Cake Blondies
Preheat oven to 350 degrees.
Prepare an 8×8 baking pan with nonstick spray and set aside. Line the pan with parchment paper for easy removal, optional.
Prepare the carrot cake batter:
Melt the butter in a microwave-safe dish. In a medium-sized bowl, add the melted butter and brown sugar and mix to combine. Stir in the egg and vanilla. Add in the flour, cinnamon, baking powder, and salt and stir again until completely combined. Fold in the shredded carrots. Set aside. 
Prepare the cheesecake swirl:
In a medium-sized bowl, add in the cream cheese, sugar, egg yolk, and vanilla and mix until smooth and creamy.
Layering the pan:
Pour about half of the carrot cake batter into the pan and spread it out with a spatula. 
Then, take half of the cheesecake batter and drop spoonful’s over the carrot cake batter. Don’t swirl yet. Drop the remaining carrot cake batter by spoonfuls around the cheesecake batter and then finish with drops of the remaining cheesecake batter. Then, take a knife and swirl around until the two are swirled together. 
Bake for about 35-40 minutes, the edges will be golden brown and there will be very little jiggle to the center. Cool completely before cutting. Store airtight in the refrigerator, they are delicious from the fridge! 
Carrot Cake Blondies
Ingredients
Carrot Cake Blondie Ingredients
- 1 stick unsalted butter – melted
- 1 cup light brown sugar
- 1 egg
- 1 tbsp vanilla extract
- 1 cup all purpose flour
- 1 tsp cinnamon
- ¼ tsp baking powder
- ¼ tsp salt
- 1 cup shredded carrots
Cheesecake Swirl Ingredients
- 4 oz cream cheese – room temperature
- ¼ cup sugar
- 1 egg yolk
- ¾ tsp vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Prepare an 8x8 baking pan with non-stick spray and set aside. Line the pan with parchment paper for easy removal, optional.
Prepare the carrot cake batter:
- Melt the butter in a microwave safe dish. In a medium sized bowl, add the melted butter and brown sugar and mix to combine. Stir in the egg and vanilla. Add in the flour, cinnamon, baking powder and salt and stir again until completely combined. Fold in the shredded carrots. Set aside.
Prepare the cheesecake swirl:
- In a medium sized bowl, add in the cream cheese, sugar, egg yolk and vanilla and mix until smooth and creamy.
Layering the pan:
- Pour about half of the carrot cake batter into the pan and spread it out with a spatula.
- Then, take half of the cheesecake batter and drop spoonful’s over the carrot cake batter. Don’t swirl yet. Drop the remaining carrot cake batter by spoonfuls around the cheesecake batter and then finish with drops of the remaining cheesecake batter. Then, take a knife and swirl around until the two are swirled together.
- Bake for about 35-40 minutes, the edges will be golden brown and there will be very little jiggle to the center. Cool completely before cutting. Store airtight in the refrigerator, they are delicious from the fridge!
These look awesome. Do they freeze well if made ahead?
I wouldn’t want to freeze these, there’s really no reason to! There’s cream cheese in it and I’d be afraid that the texture would change.