1Combine 1 teaspoon of cinnamon, a quarter teaspoon of nutmeg, a small bit of clove, a quarter teaspoon of baking powder, and a quarter teaspoon of salt in a bowl.
2Combine 1 teaspoon of cinnamon, a quarter teaspoon of nutmeg, a small bit of clove, a quarter teaspoon of baking powder, and a quarter teaspoon of salt in a bowl.
3Combine 1 teaspoon of cinnamon, a quarter teaspoon of nutmeg, a small bit of clove, a quarter teaspoon of baking powder, and a quarter teaspoon of salt in a bowl.
4In a separate bowl, mix half a cup of melted butter and three-quarter cups of brown sugar until well combined.
5In a separate bowl, mix half a cup of melted butter and three-quarter cups of brown sugar until well combined.
6In a separate bowl, mix half a cup of melted butter and three-quarter cups of brown sugar until well combined.
7Add one egg and two teaspoons of vanilla to the wet mixture and mix.
8Add one egg and two teaspoons of vanilla to the wet mixture and mix.
9Add one egg and two teaspoons of vanilla to the wet mixture and mix.
10Gradually add the dry ingredients to the wet ingredients and mix halfway.
11Gradually add the dry ingredients to the wet ingredients and mix halfway.
12Gradually add the dry ingredients to the wet ingredients and mix halfway.
13Fold in one cup of shredded, chopped, and slightly dried carrots until the batter resembles a carrot cake blondie batter.
14Fold in one cup of shredded, chopped, and slightly dried carrots until the batter resembles a carrot cake blondie batter.
15Fold in one cup of shredded, chopped, and slightly dried carrots until the batter resembles a carrot cake blondie batter.
16Whip one package of lactose-free cream cheese until smooth.
17Whip one package of lactose-free cream cheese until smooth.
18Whip one package of lactose-free cream cheese until smooth.
19Add a heaping quarter cup of white sugar, one teaspoon of vanilla, a pinch of salt, and half a tablespoon of flour to the cream cheese mixture and mix.
20Add a heaping quarter cup of white sugar, one teaspoon of vanilla, a pinch of salt, and half a tablespoon of flour to the cream cheese mixture and mix.
21Add a heaping quarter cup of white sugar, one teaspoon of vanilla, a pinch of salt, and half a tablespoon of flour to the cream cheese mixture and mix.
22Scrape down the edges and sides of the bowl.
23Scrape down the edges and sides of the bowl.
24Scrape down the edges and sides of the bowl.
25Add one large egg to the cheesecake mixture and mix until just incorporated; avoid over-whipping.
26Add one large egg to the cheesecake mixture and mix until just incorporated; avoid over-whipping.
27Add one large egg to the cheesecake mixture and mix until just incorporated; avoid over-whipping.
28Spread an even layer of the carrot blondie batter into an 8x8 parchment-lined pan.
29Spread an even layer of the carrot blondie batter into an 8x8 parchment-lined pan.
30Spread an even layer of the carrot blondie batter into an 8x8 parchment-lined pan.
31Spread an even layer of cheesecake batter over the carrot blondie layer.
32Spread an even layer of cheesecake batter over the carrot blondie layer.
33Spread an even layer of cheesecake batter over the carrot blondie layer.
34Dollop the remaining carrot cake batter onto the cheesecake layer.
35Dollop the remaining carrot cake batter onto the cheesecake layer.
36Dollop the remaining carrot cake batter onto the cheesecake layer.
37Fill in any gaps with the remaining cheesecake batter.
38Fill in any gaps with the remaining cheesecake batter.
39Fill in any gaps with the remaining cheesecake batter.
40Use a knife to gently swirl the batters together.
41Use a knife to gently swirl the batters together.
42Use a knife to gently swirl the batters together.
43Bake at 350 degrees Fahrenheit for 35 to 40 minutes.
44Bake at 350 degrees Fahrenheit for 35 to 40 minutes.
45Bake at 350 degrees Fahrenheit for 35 to 40 minutes.
Ingredients
1 tsp cinnamon
1 tsp cinnamon
1 tsp cinnamon
0.25 tsp nutmeg
0.25 tsp nutmeg
0.25 tsp nutmeg
clove
clove
clove
0.25 tsp baking powder
0.25 tsp baking powder
0.25 tsp baking powder
0.25 tsp salt
0.25 tsp salt
0.25 tsp salt
0.5 cup butter, melted
0.5 cup butter, melted
0.5 cup butter, melted
0.75 cup brown sugar
0.75 cup brown sugar
0.75 cup brown sugar
1 egg
1 egg
1 egg
2 tsp vanilla
2 tsp vanilla
2 tsp vanilla
1 cup shredded, chopped and slightly dried carrots
1 cup shredded, chopped and slightly dried carrots
1 cup shredded, chopped and slightly dried carrots
1 package cream cheese, lactose-free
1 package cream cheese, lactose-free
1 package cream cheese, lactose-free
0.25 cup white sugar
0.25 cup white sugar
0.25 cup white sugar
1 tsp vanilla
1 tsp vanilla
1 tsp vanilla
1 pinch salt
1 pinch salt
1 pinch salt
0.5 tbsp flour
0.5 tbsp flour
0.5 tbsp flour
1 large egg
1 large egg
1 large egg
Equipment
8x8 parchment lined panknife
Tips
Measure vanilla with your heart (or use 2 tsp for the cake batter and 1 tsp for the cheesecake).
Add a pinch of salt to the cheesecake layer to balance it out.
Adding half a tablespoon of flour to the cheesecake layer keeps it stable.
Do not overmix the cheesecake batter after adding the egg to avoid whipping in extra air.
This recipe can be doubled and baked in a 9x13 pan.