Dessert: Carrot Cake Blondies with Cream Cheese Swirl
Recipe by Rachel Conners Be honest with yourself: Do you really feel like baking an entire layer cake?
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Health and fertility benefits of Carrot Cake Blondies with Cream Cheese Swirl
Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).
Ingredients
1/2 c. unsalted butter, melted
1 c. light brown sugar, packed
1 egg
1 tbsp. pure vanilla extract
1 c. all-purpose flour
1 tsp. cinnamon
1/4 tsp. baking powder
1/4 tsp. kosher salt
1 c. shredded carrots
Instructions
Preheat oven to 350 degrees F. Line a 8-x-8" pan with foil or parchment paper and spray with cooking spray; set aside.
Make carrot cake blondies: In a mixing bowl, combine melted butter and brown sugar and stir until incorporated. Add egg and vanilla, and whisk to combine. Add flour, cinnamon, baking powder, and salt and stir until just combined. Fold in shredded carrots.
Make cream cheese swirl: Beat together all of the ingredients until completely smooth.
Pour half the blondie batter into prepared pan, smoothing it lightly with a spatula or offset knife to the edges. Dollop half the cream cheese swirl, then top cream cheese with remaining batter. Dollop remaining cream cheese swirl on top of blondies and use a sharp knife to swirl into cream cheese filling.
Bake until the bars are set and golden brown, about 20 minutes. (The edges will be slightly pulling away from sides of pan.) Let bars cool completely before slicing into 16 squares. (These can be stored in an airtight container at room temperature or in the refrigerator for up to 4 days.)
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Nutrition Facts
Serving Size: 16
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |