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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Carrot Cake Blondies Recipe

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This recipe for Carrot Cake Blondies is from Brown Family Cookbook - 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. butter, melted and slightly cooled
1 c. brown sugar
1 egg
1 tbsp. vanilla
1 c. flour
1 tsp. cinnamon
1/4 tsp baking powder
1/4 tsp. salt
1 c. shredded carrots

Cream Cheese Swirl

1 tsp vanilla
1 egg yolk
1/4 c. sugar
4 oz. cream cheese (at room temp)
Directions:
Directions:
Spray an 8x8 baking dish with cooking spray and set aside. In a large mixing bowl, stir together melted butter and brown sugar. Add egg, vanilla, flour, cinnamon, baking powder, and salt and stir again, by hand, until well combined and smooth. Add in shredded carrots and stir until incorporated.

In a mixing bowl, place cream cheese, sugar, egg, and vanilla. Beat with an electric mixer until smooth and creamy.

Place half of the carrot cake batter into the pan. Drop spoonfuls of 1/2 of the cheesecake batter over the top. Don't swirl just yet! Drop spoonfuls of the rest of the carrot cake batter on the top of this and then follow with remaining cheesecake batter. Take a knife and swirl all of this together. Bake at 350º for 35-40 minutes or until it is lightly browned and set in the center. Remove and allow to cool.

 

 

 

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