Carrot Cake Blondies

Preheat the oven to 350F and line an 9×5″ baking pan with parchment paper.

In a medium bowl, whisk together the melted vegan butter, sugar, plant-based milk and vanilla extract.

Add in the flour, baking powder, cinnamon, salt and shredded carrots, and stir to evenly combine the ingredients. Set it aside.

In a medium bowl, whisk together your room temperature cream cheese, sugar and vanilla extract until the mixture is light and fluffy - about 1 to 2 minutes of whisking. Set it aside.

In your lined baking dish, pour half of the blondie batter, dollop spoonfuls of the cream cheese mixture and stir it around with a knife before pouring the remaining blondie batter on top.

Bake the blondies in the oven for about 35-37 minutes, or until the top is a deep golden brown and a toothpick can be inserted and come out clean.

Remove the blondies from the oven and let them cool completely before slicing and serving.