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Carrot Cake Blondies

These rich carrot cake blondies combine the warm spices of classic carrot cake with a fudgy blondie texture, swirled with cream cheese, loaded with browned butter, fresh grated carrots, crunchy nuts, and topped with a buttery crumble. The perfect twist on two favourite desserts!
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling & Decorating Time 4 hours
Total Time 4 hours 40 minutes
Servings: 9
Course: Dessert
Ingredients Method

Ingredients
  

Carrot Blondies
  • 200g White Chocolate (Melted).
  • 175g Unsalted Butter (Melted).
  • 200g Caster Sugar
  • 2 Eggs
  • 1 Egg Yolk
  • 280g Plain Flour
  • 20g Cornflour
  • 15g Golden Syrup
  • 100g Grated Carrots
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Mixed Spice
  • 100g White Chocolate Chips/Chunks
  • 100g Walnuts or Pecans
Cream Cheese Swirl
  • 110g Cream Cheese
  • 30g Caster Sugar
  • 1 Egg Yolk
Crumble
  • 150g Plain Flour
  • 90g Light Brown Sugar
  • 100g Unsalted Butter (Cubed).
  • Pinch of Salt

Method
 

Brown Butter
  1. To brown butter in the microwave, chop it into small pieces and place it in a microwave-safe bowl. Cover the bowl with a microwave-safe lid or parchment paper. Microwave the butter in short bursts, typically 2 minutes at a time, until it reaches your desired colour and nutty aroma. Check it every minute or so and remove it from the microwave when it's browned!
  2. Preheat the oven to Gas Mark 4 / 180ºc and line an 9" square tin with parchment paper.
  3. Grate your carrots and squeeze out the excess water (too much water in your blondie will affect the texture and your blondie wont set).
  4. Add the browned unsalted butter and white chocolate to a bowl and melt in short bursts in the microwave, stirring well each time, until smooth. (Ensure you stir well in between to stop it from splitting).
  5. Once melted, stir in your caster sugar until combined.
  6. Add in the eggs and golden syrup, and stir again until combined.
  7. Mix through the plain flour, grated carrots, spices, cornflour, pecans and chocolate until you can no longer see any flour.
  8. Pour the mixture into the lined tin and make your cream cheese swirl and crumble topping.
Cream Cheese Swirl
  1. In a small bowl, mix together your cream cheese, caster sugar and one egg yolk until combined and smooth.
Crumble
  1. Place the flour, salt and sugar in a large bowl and mix well. Taking a few cubes of butter at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs and all the butter is incorporated.
  2. Spoon your cream cheese mixture onto your carrot cake blondie (you may not use it all) and swirl it through the blondie.
  3. Sprinkle your crumble evenly over the top of the blondie.
  4. Bake for 25-30 minutes (mine take 28 minutes), take them out the oven when there is an ever so slight wobble in the middle.
  5. Once baked, press in some extra walnuts/pecans and let the blondies cool in the tin fully, and then set the blondies in the fridge for 3-4 hours or overnight for best results!
  6. Slice your blondie into 9 slices and enjoy!