A Mashup of Two Beloved Desserts
Why You’ll Love These
🥕 All the carrot cake flavors – in easy bar form
🧀 Cream cheese swirls for that iconic tang
⏱ One-bowl wonder – minimal cleanup
🎂 Perfect for Easter or spring gatherings
Ingredients
Blondie Base
¾ cup (170g) melted butter
1 cup (200g) brown sugar
½ cup (100g) granulated sugar
2 large eggs
2 tsp vanilla extract
2 cups (250g) all-purpose flour
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ginger
¼ tsp salt
1½ cups grated carrots (about 2 medium)
½ cup chopped walnuts or pecans
Cream Cheese Swirl
4 oz cream cheese, softened
¼ cup (50g) granulated sugar
1 egg yolk
½ tsp vanilla
Step-by-Step Instructions
1. Make the Blondie Batter
- Preheat oven to 350°F (175°C). Line 9×13″ pan with parchment.
- Whisk melted butter and sugars. Beat in eggs and vanilla.
- Fold in flour, spices, salt, then carrots and nuts.
2. Prepare Swirl
Beat cream cheese, sugar, yolk and vanilla until smooth.
3. Layer & Swirl
- Spread ⅔ blondie batter in pan.
- Dollop cream cheese mixture over top.
- Add remaining batter; swirl with knife.
4. Bake & Cool
Bake 25-30 minutes until edges pull away. Cool completely before slicing.
Pro Tips
🧈 Extra moisture: Add ¼ cup crushed pineapple (drained)
🔪 Clean cuts: Chill 1 hour before slicing
🌰 Nut-free: Use sunflower seeds or omit
Serving Suggestions
☕ Perfect with spiced chai latte
🍦 Top with vanilla ice cream
🐇 Great for Easter dessert boards
“The best parts of carrot cake without the fuss of layers!” 🥕✨
Storage: Keeps 4 days refrigerated. Freezes well for 2 months.