Carrot Cake Cream Cheese Bars

To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute. Allow the melted butter to cool so you don’t scramble the egg.

Add the egg, brown sugar, all spices, vanilla, and whisk to combine.

Add the flour, salt, and stir to combine; don't overmix.

Add the carrots and stir to combine. Note - I recommend grating the carrots on the coarsest blade of a box grater for best results. I don't advise using pre-shredded carrots in bags that you can buy because the texture is much firmer and harder.

Turn the batter out into prepared pan, smooth the top with a spatula; set aside.

To a medium bowl, add the cream cheese, egg, sugar, and beat on high with a handheld electric mixer until smooth and fluffy, about 4 minutes.

Turn the cream cheese out over the carrot batter using the blade of a butter knife or the tip of a spatula, and lightly swirl the cream cheese into the carrot batter. It won't swirl in very deeply but just a bit is all you need.

Bake for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Allow the blondies to cool, uncovered in the pan, at room temp, for at least 2 hours (overnight is preferred) before slicing and serving.