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Cozy Carrot Cake Blondies Recipe with Easy Brown Butter Cream Cheese Swirl

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These cozy carrot cake blondies combine the warm, nutty flavor of brown butter with a tangy cream cheese swirl, packed with shredded carrots and spices for a moist, tender dessert that’s perfect for any occasion.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, browned
  • 8 oz (227g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 tsp vanilla extract (divided)
  • 3/4 cup (150g) light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (125g) all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Pinch of salt
  • 1 cup (about 110g) fresh grated carrots
  • 1/2 cup (60g) chopped walnuts or pecans (optional)

Instructions

  1. Melt 1/2 cup (113g) unsalted butter in a medium saucepan over medium heat. Stir constantly as the butter foams, then turns golden brown with a nutty aroma. Remove from heat and pour into a mixing bowl to cool slightly.
  2. In a small bowl, beat 8 oz (227g) softened cream cheese with 1/4 cup (50g) granulated sugar and 1 tsp vanilla extract until smooth. Set aside in the fridge to keep cool.
  3. To the browned butter, stir in 3/4 cup (150g) light brown sugar until dissolved. Add 2 large eggs one at a time, beating well after each addition. Stir in 1 tsp vanilla extract.
  4. In a separate bowl, whisk together 1 cup (125g) all-purpose flour, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and a pinch of salt.
  5. Gradually fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Avoid overmixing.
  6. Fold in 1 cup (about 110g) finely grated carrots and 1/2 cup (60g) chopped walnuts or pecans if using.
  7. Line an 8×8 inch baking pan with parchment paper. Spread half the batter evenly in the pan.
  8. Dollop spoonfuls of the cream cheese mixture over the batter, then spread the remaining batter on top.
  9. Using a butter knife or skewer, gently swirl the cream cheese into the blondie batter to create a marbled effect. Do not over-swirl.
  10. Bake at 350°F (175°C) for 30-35 minutes until the top is golden and a toothpick inserted near the center comes out with moist crumbs.
  11. Let the blondies cool completely in the pan before lifting them out with the parchment paper. Slice into 12 squares and enjoy.

Notes

Use a light-colored pan to brown butter to watch color changes carefully. Keep cream cheese mixture cold before swirling to maintain distinct pockets. Avoid overmixing batter to keep blondies tender. Let blondies cool completely before slicing for clean edges. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. For vegan, use vegan butter, flax eggs, and vegan cream cheese.

Nutrition

Keywords: carrot cake blondies, brown butter, cream cheese swirl, easy dessert, carrot blondies, spiced blondies, cozy dessert

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