Overview
Carrot Cake Blondies
By Amy // Posted Mar 19, 2022 // Category Bars and Slices / Holidays
These Carrot Cake Blondies are the perfect treat for Easter. Everything you expect from a blondie and carrot cake come together in this decadent dessert.
Blondies are your “blonde brownies” that should be more vanilla and caramel like in flavour. The consistency should be softer than cookies but more dense than a cake.
I love the complexity of my carrot cake blondies. You get some lightly spiced zesty blondie with some sultanas and walnuts that add some sweetness and richness. Not to mention the cream cheese swirls, a carrot is not complete without it.
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tips
1. Ingredients
The eggs and cream cheese need to be at room temperature, simply leave them on the counter a few hours before baking. You also need to peel, then grate the carrots, also zest and juice an orange. Another thing to keep in mind is that you need white chocolate for the butter mixture and also for the blondie mixture. I’d recommend chopping up the chocolate into small pieces so that melting it is quicker when adding it to the butter.
2. Equipment
I used a square tin (20cm/8inch) for this bake. You also need some oil spray and baking paper to line the tin with. A stand mixer or hand mixer is recommended as it would make it much easier to mix the ingredients. Other than this, you need a few mixing bowls (1 large, 2 medium), a heat proof medium sized bowl, a whisk, a spatula and a skewer to make cream cheese swirls and to check for doneness.
3. Looking for Gooey blondies?
If you are looking for a gooey centre, it is best to slightly undercook the blondies. Baking them for around 25 minutes, or wait until a skewer comes out slightly sticky, this will help you get the right texture. For more cookie like texture, bake a little longer and wait until the skewer comes out clean.
4. Cool in the fridge before cutting
4. Freeze any leftovers
Wrap up the cooled blondies securely in some foil or place them into a Ziploc bag and freeze for up to 3 months. Simply let them thaw on the counter or in the fridge overnight, then enjoy.
Spray a square (20cm/8inch) baking tin with oil spray and line with baking paper. Then preheat the oven to 180C (350F) and place the rack in the centre of the oven.
In a medium sized heatproof bowl, melt the butter and white chocolate melts for 20 seconds in the microwave, then mix well. Continue microwaving and mixing until the butter and white chocolate has fully melted. Let cool.
Prepare the dry ingredients. In a medium sized mixing bowl, whisk the flour, baking powder, salt and mixed spice together.
Prepare the wet ingredients. In a large mixing bowl, use a stand mixer or hand mixer to beat the eggs, sugar and vanilla together until pale and light. Beat in the butter and white chocolate mixture until well incorporated.
Gently fold in the flour mixture into the wet ingredients. Fold in the orange zest, orange juice and sultanas. Then fold in the grated carrots and the white chocolate buttons. Be careful not to overmix and stop folding as soon as the ingredients come together.
In a medium sized mixing bowl, beat the cream cheese, caster sugar, egg and vanilla extract together until well mixed.
Place half of the blondie mixture into the lined tin. Then spoon half of the cream cheese mixture over the blondie mixture in the baking tin, ensuring you spread out the mixture throughout the surface of the blondie mixture. Gently place the remaining blondie mixture on top. Spoon the remaining cream cheese mixture on top and create some swirls on top using a skewer for a marbled effect. Scatter the walnuts on top. Bake for around 25-28 minutes or until a skewer comes out slightly sticky.
Let the blondies come to room temperature before cutting. Keep in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Ingredients
Directions
Spray a square (20cm/8inch) baking tin with oil spray and line with baking paper. Then preheat the oven to 180C (350F) and place the rack in the centre of the oven.
In a medium sized heatproof bowl, melt the butter and white chocolate melts for 20 seconds in the microwave, then mix well. Continue microwaving and mixing until the butter and white chocolate has fully melted. Let cool.
Prepare the dry ingredients. In a medium sized mixing bowl, whisk the flour, baking powder, salt and mixed spice together.
Prepare the wet ingredients. In a large mixing bowl, use a stand mixer or hand mixer to beat the eggs, sugar and vanilla together until pale and light. Beat in the butter and white chocolate mixture until well incorporated.
Gently fold in the flour mixture into the wet ingredients. Fold in the orange zest, orange juice and sultanas. Then fold in the grated carrots and the white chocolate buttons. Be careful not to overmix and stop folding as soon as the ingredients come together.
In a medium sized mixing bowl, beat the cream cheese, caster sugar, egg and vanilla extract together until well mixed.
Place half of the blondie mixture into the lined tin. Then spoon half of the cream cheese mixture over the blondie mixture in the baking tin, ensuring you spread out the mixture throughout the surface of the blondie mixture. Gently place the remaining blondie mixture on top. Spoon the remaining cream cheese mixture on top and create some swirls on top using a skewer for a marbled effect. Scatter the walnuts on top. Bake for around 25-28 minutes or until a skewer comes out slightly sticky.
Let the blondies come to room temperature before cutting. Keep in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Servings 16
- Amount Per Serving
- Calories 293
- % Daily Value *
- Total Fat 16.3g26%
- Saturated Fat 9.9g50%
- Cholesterol 65mg22%
- Sodium 193mg9%
- Potassium 154mg5%
- Total Carbohydrate 33.7g12%
- Dietary Fiber 0.8g4%
- Sugars 23g
- Protein 3.1g7%
- Calcium 5%
- Iron 6%
- Vitamin D 42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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