These Carrot Cake & Cheesecake Blondies are the best thing to make when you fancy a good slice of carrot cake, but without all the faff and worry about a dry cake. These blondies are super moist, covered in a layer of cheesecake goodness and so easily transportable (even if that’s just from plate to mouth). Prepare for lots of people asking for the recipe!

Moisture comes in the form of butter and eggs in the blondie base, with a quick cheesecake topping. I use pecans in the recipe, but feel free to use walnuts, add white chocolate or anything else that takes your fancy. On that note, I only use a dash of cinnamon for a lightly spiced flavour, but feel free to add more. I highly recommend making a big batch of these for Spring time brunches, parties, bake sales or book club!

Carrot Cake & Cheesecake Blondies

Do not worry if the cheesecake layer looks a little runny, whilst the blondie batter is pretty firm/squidgy. It all works out in the bake! For more cheesecake inspired bakes, check out these Raspberry Cheesecake Brownies or these Cheesecake Stuffed Cookies!

Carrot Cake & Cheesecake Blondies

Carrot Cake & Cheesecake Swirl Blondies

Makes: 9 Squares (8″ Square tin)
Prep Time: 15 Minutes
Bake Time: 35 Minutes
Total Time: 50 Minutes

Ingredients

  • 110g Butter
  • 100g Light Brown Soft Sugar
  • 1 Egg
  • 1 Tbsp Vanilla Extract
  • 140g Flour
  • 2 Tsp Cinnamon
  • 1/4 Tsp Baking Powder
  • 100g Carrots, grated
  • 50g Pecans, chopped

For the Cheesecake layer:

  • 120g Cream Cheese
  • 1 Egg
  • 50g Granulated Sugar
  • 1 Tsp Vanilla Extract
  • Optional: 1 Tsp Cinnamon

Method

  1. Preheat the oven to 200C/180C Fan/Gas 6. Grease/line an 8″ square baking tin.
  2. Melt the butter and whisk in the light brown sugar. Ensure the mixture is not too hot before adding the egg and vanilla – whisk again.
  3. Add the flour, baking power and cinnamon and fold together. Add the grated carrots and nuts and mix one final time.
  4. Pour this mixture into the prepared tin. Move onto the cheesecake layer.
  5. Combine all cheesecake ingredients in a small bowl. If opting to use the cinnamon, remove about 1/2 cup of the liquid and stir this cinnamon into that. Pour the standard cheesecake mixture on top of the blondies, followed by the cinnamon mixture then swirl together.
  6. Bake for 35-40 minutes until golden brown at the edges and no longer ‘jiggling’.
  7. Let cool on a wire rack before cutting and serving!

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