Step 1

Preheat oven to 350F, line an 8x8-inch pan with heavy duty non-stick aluminum foil for easier cleanup if desired, and spray with cooking spray.

Step 2

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.

Step 3

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

Step 4

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

Step 5

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.

Step 6

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

Step 7

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.

Step 8

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.

Step 9

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

Step 10

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