Carrot cake blondies

Name: Carrot cake blondies
Prep time: 25 min
Total time: 55 min
Yield: 16
Ingredients: 200 g unsalted butter, plus extra to grease; 150 g light brown muscovado sugar; 100 g caster sugar; 200 g white chocolate, roughly chopped; 200 g plain flour; 1/2 tsp. fine sea salt; 1/2 tsp. baking powder; 1 tsp. ground cinnamon; 1/2 tsp. ground nutmeg; 3 medium eggs; 1 tsp. vanilla extract; 150 g carrots, finely grated (around 1 large carrot); Finely grated zest of 1 orange; 75 g sultanas, optional; 75 g walnuts, roughly chopped, optional; 150 g cream cheese; 2 tbsp. caster sugar; 1 medium egg

All your favourite carrot cake flavours transformed into one delectable blondie

By Ailsa BrownPublished: 15 December 2023

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Parker Feierbach

All your favourite carrot cake flavours transformed into one delectable blondie complete with cream cheese swirl! If you’re a carrot cake purist, you can leave out the walnuts and sultanas.

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Yields:

Prep Time:

25 mins

Total Time:

55 mins

Ingredients

200 g
unsalted butter, plus extra to grease
150 g
light brown muscovado sugar
100 g
caster sugar
200 g
white chocolate, roughly chopped
200 g
plain flour
1/2 tsp.
fine sea salt
1/2 tsp.
baking powder
1 tsp.
ground cinnamon
1/2 tsp.
ground nutmeg
3
medium eggs
1 tsp.
vanilla extract
150 g
carrots, finely grated (around 1 large carrot)
Finely grated zest of 1 orange
75 g
sultanas, optional
75 g
walnuts, roughly chopped, optional

For the cream cheese swirl

150 g
cream cheese
2 Tbsp.
caster sugar
1
medium egg

Directions

1. Step 1Preheat the oven to 180°C (160°C Fan,). Grease and line a 20.5cm (8in) square tin.
2. Step 2In a large saucepan, melt the butter with the sugars over a low heat until the sugars are melted. Stir in 100g of the chocolate. Pour into a large bowl and leave to cool slightly
3. Step 3Meanwhile, in a medium bowl whisk together the ingredients for the cheesecake swirl until smooth. In a second medium bowl mix together the flour, salt, baking powder, spices and grated carrots. Leave to one side.
4. Step 4Once the butter mixture has cooled, whisk in the eggs and vanilla extract. Add the flour mixture, mixing well, then fold in the remaining chocolate along with the carrots, orange zest, sultanas (if using), and 50g of the walnuts (if using).
5. Step 5Tip ½ the mixture into the tin and drizzle over ½ of the cream cheese mixture. Top with the remaining blondies mixture. Drizzle over the remaining cream cheese mixture. Scatter over the remaining walnuts, if using.
6. Step 6Cook for 25-30 minutes until the blondies have a slight wobble in the middle. Leave in the tin to cool completely.
7. Step 7Cut the blondies into 16 squares. Serve.