Directions
- 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.
- 2In a separate bowl, mix half a cup of melted butter and three-quarter cups of brown sugar until well combined.
- 3Add one egg and two teaspoons of vanilla to the wet mixture and mix.
- 4Gradually add the dry ingredients to the wet ingredients and mix halfway.
- 5Fold in one cup of shredded, chopped, and slightly dried carrots until the batter resembles a carrot cake blondie batter.
- 6Whip one package of lactose-free cream cheese until smooth.
- 7Add 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.
- 8Scrape down the edges and sides of the bowl.
- 9Add one large egg to the cheesecake mixture and mix until just incorporated; avoid over-whipping.
- 10Spread an even layer of the carrot blondie batter into an 8x8 parchment-lined pan.
- 11Spread an even layer of cheesecake batter over the carrot blondie layer.
- 12Dollop the remaining carrot cake batter onto the cheesecake layer.
- 13Fill in any gaps with the remaining cheesecake batter.
- 14Use a knife to gently swirl the batters together.
- 15Bake at 350 degrees Fahrenheit for 35 to 40 minutes.
Ingredients
- 1 tsp cinnamon
- 0.25 tsp nutmeg
- clove
- 0.25 tsp baking powder
- 0.25 tsp salt
- 0.5 cup butter, melted
- 0.75 cup brown sugar
- 1 egg
- 2 tsp vanilla
- 1 cup shredded, chopped and slightly dried carrots
- 1 package cream cheese, lactose-free
- 0.25 cup white sugar
- 1 tsp vanilla
- 1 pinch salt
- 0.5 tbsp flour
- 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.
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