Moist Carrot Cake Cream Cheese Blondies : Easy Easter Dessert Bars
These Carrot Cake Cream Cheese Blondies are soft, moist, and swirled with rich, tangy cream cheese for the ultimate spring dessert. They combine the cozy flavors of classic carrot cake with the chewy texture of blondies — all in one easy-to-slice bar. Perfect for Easter, brunch tables, or anytime you crave something sweet and comforting. Bake a batch and enjoy every warm, spiced bite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9–12 bars 1x
Ingredients
For the Blondie Base:
½ cup unsalted butter, melted
¾ cup brown sugar
1 large egg
1 tsp vanilla extract
1 cup all-purpose flour
½ tsp baking powder
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
1 cup finely grated carrots
For the Cream Cheese Swirl:
8 oz cream cheese, softened
¼ cup granulated sugar
1 egg yolk
½ tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
In a bowl, mix melted butter and brown sugar until smooth.
Add egg and vanilla; whisk until combined.
Stir in flour, baking powder, cinnamon, nutmeg, and salt.
Fold in grated carrots. Spread batter evenly in prepared pan.
In another bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
Drop spoonfuls over the carrot batter and swirl gently with a knife.
Bake 25–30 minutes or until the center is set.
Cool completely before slicing into squares.
Nutrition
- Calories: 240
- Fat: 14g
- Carbohydrates: 26g