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Moist Carrot Cake Blondies with Cream Cheese Swirl

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These carrot cake blondies combine a moist, tender texture with a tangy cream cheese swirl, making a perfect handheld dessert that’s quick and easy to prepare.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups finely grated carrots (about 2 medium), fresh and peeled
  • ½ cup chopped walnuts or pecans, toasted (optional)
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (30g) powdered sugar, sifted
  • ½ teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, combine melted butter, brown sugar, and granulated sugar. Stir until smooth and glossy.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Gently fold in the dry ingredients using a rubber spatula until just combined. Avoid overmixing.
  6. Fold in grated carrots and toasted nuts if using, maintaining batter lightness.
  7. In a separate bowl, beat cream cheese with powdered sugar and vanilla extract until smooth and fluffy (about 2-3 minutes with an electric mixer).
  8. Pour half the blondie batter into the prepared pan, spreading evenly.
  9. Dollop spoonfuls of the cream cheese mixture over the batter.
  10. Spoon the remaining blondie batter on top and swirl the cream cheese through the batter using a butter knife or skewer to create a marbled effect.
  11. Bake for 30-35 minutes, checking doneness with a toothpick; it should come out with moist crumbs but not wet batter.
  12. Cool completely in the pan on a wire rack before lifting out with the parchment overhang to slice.

Notes

Do not overmix the batter to keep blondies tender. Grate carrots finely to avoid dry spots. Keep cream cheese softened for smooth swirling. Toast nuts for enhanced flavor. Cool completely before slicing for clean pieces. For gluten-free, substitute flour with 1:1 gluten-free blend. For dairy-free, use vegan butter and dairy-free cream cheese.

Nutrition

Keywords: carrot cake blondies, cream cheese swirl, easy dessert, quick baking, carrot dessert bars, moist blondies

Find it online: https://pokirecipes.com/moist-carrot-cake-blondies-with-cream-cheese-swirl-easy-recipe-for-perfect-dessert/