Dense, chewy, super moist bars that taste like carrot cake with a cream cheese topping that's baked right in so you don't need to worry about frosting them!! So much EASIER than making carrot cake but with similar flavors you will LOVE!!
4ouncesbrick-style cream cheesesoftened to room temp (use full fat for best results)
1egg yolkdiscard white or save for another use
¼cupgranulated sugar
Instructions
Preheat oven to 350F, line an 8x8-inch pan with heavy duty non-stick aluminum foil for easier cleanup if desired, and spray with cooking spray.
To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute. Allow the melted butter to cool so you don’t scramble the egg.
Add the egg, brown sugar, all spices, vanilla, and whisk to combine.
Add the flour, salt, and stir to combine; don't overmix.
Add the carrots and stir to combine. Note - I recommend grating the carrots on the coarsest blade of a box grater for best results. I don't advise using pre-shredded carrots in bags that you can buy because the texture is much firmer and harder.
Turn the batter out into prepared pan, smooth the top with a spatula; set aside.
To a medium bowl, add the cream cheese, egg, sugar, and beat on high with a handheld electric mixer until smooth and fluffy, about 4 minutes.
Turn the cream cheese out over the carrot batter using the blade of a butter knife or the tip of a spatula, and lightly swirl the cream cheese into the carrot batter. It won't swirl in very deeply but just a bit is all you need.
Bake for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the blondies to cool, uncovered in the pan, at room temp, for at least 2 hours (overnight is preferred) before slicing and serving.
Notes
Spice level: Please note that the blondies are robustly spiced because that's what I like so they don't taste bland. If you like your desserts to be more mildly spiced, then reduce all of the spice quantities by half.Raisins / nuts: If you like raisins and/or nuts in your carrot cake, feel free to add 1/2 cup of either when you're stirring in the carrots.Storage: I store my blondies at room temp for up to 3 days but you can store them in the fridge if you're more comfortable for up to 2 weeks, or in the freezer for up to 4 months.