Refrigerated. 1 cup All-purpose flour. Using the tip of a knife or a skewer to swirl the two mixtures together. Then add the rest of the blondie batter and gently spread to cover. 1 Egg yolk. Bake for 40-45 minutes or until a tester comes out clean and the cake is only a little jiggly. Preheat oven to 180°C and line a 23cm square baking tray with greaseproof paper. Mix in the powdered sugar in ½ cup increments until frosting is thick and spreadable. Add the cream cheese filling and gently spread across the pan. Spoon two thirds of the blondie mixture into the baking tin, spreading it out into an even layer. Nothing beats it! Make the frosting: Using an electric mixer beat together the vegan butter and cream cheese until smooth. The cream cheese layer will have expanded a lot in volume and bubble around the edges, it will collapse as it cools. Leave in the tin to cool completely. In a small bowl, beat together the cream cheese and the sugar until smooth and creamy. Follow Your Heart believes that a better world begins with better food choices. Grease and line a 20.5cm (8in) square tin. If you’re a carrot cake purist, you can leave out the walnuts and sultanas. Or if you’re short on time, pop them in the fridge for two hours to set up. Combine the ingredients for the carrot cake bars and then prepare the cream cheese swirl filling. Now add the flour, cinnamon, ground ginger, nutmeg and cloves and fold everything together. If you’re a carrot cake purist, you can leave out the walnuts and sultanas. Add the eggs and vanilla extract and mix again until combined. All your favourite carrot cake flavours transformed into one delectable blondie complete with cream cheese swirl! Start by making your blondie mixture. Mix together the ground chia seed and water in a small dish. Once cool, lift the blondies out using the greaseproof paper and slice into 12. 1 large carrot (approximately 150g), grated. Optional: line with parchment paper to remove the blondies from the pan after chilling. Top with the remaining blondies mixture. Note: The blondies are great unfrosted as well, or you can create a drizzle instead of a thick layer of frosting, simply warm the frosting until it thin enough to drizzle. Add the flour mixture, mixing well, then fold in the remaining chocolate along with the carrots, orange zest, sultanas (if using), and 50g of the walnuts (if using). But if you try to cut into them whilst they are still warm they will fall apart and end up looking like a hot mess! Leave to one side. Meanwhile, in a medium bowl whisk together the ingredients for the cheesecake swirl until smooth. Fold in the shredded carrots and walnuts (if using). ® 2019 Follow Your Heart All Rights Reserved. Beat together the cream cheese, powdered sugar, and vanilla extract until smooth. Carrot Cake Blondie Bars My favorite cake in the world is carrot cake! Add the cream cheese filling and gently spread across the pan. Then add the rest of the blondie batter and gently spread to cover. The blondies will still be a little raw when you take them out the oven, don’t worry this is a good thing as they will continue to cook as they cool down. Add the thickened chia mixture and beat in. 1/4 tsp Baking powder. I believe anyone can learn to confidently make show-stopping recipes that look and taste amazing. Then, take half of the cheesecake batter and drop spoonful’s over the carrot cake batter. Preheat oven to 180°C and line an 8x8inch square baking tray with greaseproof paper. Fold into the mixture and set the bowl aside. Once the butter mixture has cooled, whisk in the eggs and vanilla extract. Recipe by Delish.com . Then you've got to try our other carrot cake mash-ups, including Carrot Cake Cookies and Carrot Cake Cupcakes. Carrot Cake Blondie Bars with creamy sweet cream cheese frosting. Preheat the oven to 350 ºF and lightly grease an 8” square dish. Spread the cheesecake mixture over the blondie batter. Follow Your Heart Dairy-Free Cream Cheese, softened, Follow Your Heart Dairy-Free Cream Cheese. Frost blondies and serve. Scatter over the remaining walnuts, if using. Your carrot cake blondies will keep at room temperature, in an airtight container, for up to 3 days. Set aside. 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