Carrot Cake Blondies

Flavoured with warming spices, filled with chopped walnuts and swirled with cheesecake – these carrot cake blondies are absolutely divine!

Carrot cake blondies

Why you’ll love these carrot cake blondies

  • Ease – There are no technical skills needed to make these blondies. Just mix together the blondie ingredients, mix together the cheesecake ingredients, layer them up in the baking tin, swirl together and bake. It’s that simple!
  • Flavour – warming spices, creamy cheesecake and deep caramel undertones from the blondie mixture. This is a winning flavour combination.
  • Texture – Imagine the texture of a fudgy brownie combined with the moisture of a slice of carrot cake. Dreeeeeamy! The chopped walnuts also add a lovely crunch throughout.

Top tips for baking success

Leave the blondies to COOL COMPLETELY for slicing. This is the most important step in the recipe.

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. 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 them in the baking tin for at least 4 hours to let them cool down completely. Or if you’re short on time, pop them in the fridge for two hours to set up. You can always bake them the night before and leave them overnight in the baking tin covered with foil – this will give the flavours chance to develop and produce the best texture.

Carrot cake blondies

More blondies recipes you’ll love

Carrot Cake Blondies recipe (makes 12)


For the blondies:
170g unsalted butter
220g light muscovado sugar – I used Billington’s
1 teaspoon vanilla extract – I used Nielson Massey
2 medium eggs, at room temperature
200g self-raising flour – I used Allinson’s
1 teaspoon ground cinnamon
½ teaspoon ground ginger (optional)
¼ teaspoon ground nutmeg (optional)
¼ teaspoon ground cloves (optional)
100g chopped walnuts
1 large carrot (approximately 150g)

For the cheesecake swirl:
50g caster sugar
120g full-fat cream cheese
1 teaspoon vanilla extract
1 medium egg yolk, at room temperature


  1. Preheat oven to 180°C and line an 8x8inch square baking tray with greaseproof paper.
  2. In a large bowl, melt the butter either on the hob or in the microwave until it turns to liquid.
  3. Add the light muscovado sugar and mix until combined.
  4. Add the eggs and vanilla extract and mix again until combined.
  5. Now add the flour, cinnamon, ground ginger, nutmeg and cloves and fold everything together.
  6. Grate in the carrot and add the chopped walnuts. Fold into the mixture and set the bowl aside.
  7. In a separate bowl, mix all the cheesecake ingredients together until smooth. Set aside.
  8. Spoon two thirds of the blondie mixture into the baking tin, spreading it out into an even layer.
  9. Now drop spoonfuls of the cheesecake mixture on top, followed by the remaining blondie mixture.
  10. Using the tip of a knife or a skewer to swirl the two mixtures together.
  11. Bake for 25-30 minutes until risen, golden on top and the edges are started to show small cracks.
  12. Cool completely in the baking tin for at least four hours, or overnight for best results.
  13. Once cool, lift the blondies out using the greaseproof paper and slice into 12.

Your carrot cake blondies will keep at room temperature, in an airtight container, for up to 3 days.

Nutella Cinnamon Banana Bread

This Nutella Cinnamon Banana Bread is flavoured with warming spices and chocolatey Nutella goodness – it’s irresistibly delicious! Plus the recipe is super easy and you’ll only need 7 ingredients!

Nutella Cinnamon Banana Bread
Nutella Cinnamon Banana Bread

How to make Nutella cinnamon banana bread

This recipe couldn’t be easier – simply prep, swirl, bake and enjoy!

Prep. First, you’ll mash the bananas up using either a fork or a whisk. Then you’ll whip together the cake mixture, and fold the mashed bananas into it.

Swirl. Next up you’ll spoon half of the banana cake mixture into the tin, and pour the melted Nutella down the middle. Repeat with the remaining mixtures, cake first then Nutella. Grab a skewer or knife and swirl it through the layers.

Bake. In my oven, the banana bread took 45 minutes to bake at 180°C. Depending on how your oven runs, it may take less or more time. It’s normal for the middle of the loaf cake to crack so to check if the cake is done, check that the middle has risen properly and that you can’t see any raw cake mixture. You can also use a toothpick and insert it into the middle, it should come out clean of cake mixture.

Enjoy. Give the banana bread at least 30-45 minutes to cool before tucking in. No judgement if you spread a layer of Nutella on top as well 😉

Tips for lining a loaf tin

Unlike square baking tins, loaf tins can be a little tricky to prep. I’ve found that the best way is to:

First lightly grease the tin all over with a little butter. Then cut a piece of greaseproof paper that is long enough to line the base and long sides of the tin, with enough paper hanging over the edges to help lift the cake out. This way the loaf cake will have straight, neat edges and bake more evenly.

Nutella Cinnamon Banana Bread

Nutella Cinnamon Banana Bread recipe (makes 10 slices)


150g Stork (margarine) or unsalted butter
120g white caster sugar
2 large eggs, at room temperature
200g self-raising flour
2 teaspoons ground cinnamon
2 ripe medium-sized bananas
3 tablespoons Nutella


  1. Preheat the oven to 180°C / 350 F. Line a 2lb loaf tin with greaseproof paper (see notes above).
  2. Mash the bananas together with a fork or whisk until smooth and free of lumps.
  3. In a large bowl, beat the butter and sugar together until smooth and pale in colour.
  4. Crack in the eggs, add half of the flour and mix until combined.
  5. Add the remaining flour and the cinnamon and fold together until fully combined.
  6. Now add the mashed bananas and fold into the mixture.
  7. Melt the Nutella in a microwave-safe bowl in the microwave for 20-30 seconds.
  8. Spoon half the banana cake mixture into the loaf tin and spread it out evenly.
  9. Pour half of the melted Nutella down the middle of the cake.
  10. Spoon the remaining cake mixture on top, spreading it out to conceal the Nutella.
  11. Now dollop spoonfuls of the remaining Nutella on top and use a skewer or knife to swirl everything together.
  12. Bake in the centre of the oven for 40-50 minutes. The cake should have risen and browned on top. A toothpick instead in the middle should come out clean of cake mixture, if the toothpick has a little melted Nutella on in that is okay.
  13. Leave to cool in the baking tin for at least 1 hour, before transferring to a wire rack to cool completely.

Your Nutella cinnamon banana bread will keep in an airtight container, at room temperature, for up to 3 days.

Walnut, apple and honey Cake

Vanilla and cinnamon sponge, filled with chopped walnuts and apple and finished with a thick layer of cream cheese frosting and a scatter of chopped walnuts. Every bite of this cake tastes like Autumn.


Ingredients (makes a 10inch cake)

For the cake:

190g unsalted butter, at room temperature
190g self-raising flour
190g caster sugar
3 medium eggs, at room temp
1 teaspoon baking powder
50g plain yoghurt
1 teaspoon vanilla essence
1 teaspoon ground cinnamon
2 medium Granny Smith apples, peeled and chopped into 1cm pieces
1 tablespoon runny honey
100g walnuts, roughly chopped

For the frosting:

300g icing sugar, sifted
50g unsalted butter, at room temperature
125g full-fat cream cheese*, at room temperature

*It is important to use full-fat cream cheese as the low fat options are too loose in texture and will result in a runny frosting.


Preheat the oven to 170°C and grease a 10inch round cake tin with a little butter.

In a large bowl cream together the butter and sugar until pale and fluffy. Break in the eggs one at a time*, mixing well before adding the next egg.

In a separate bowl sift together the flour, cinnamon and baking powder. Add ½ of the dry ingredients into the batter and mix until fully combined. Repeat with the remaining dry ingredients.

Now add the yoghurt, vanilla essence and honey and mix until all ingredients are fully incorporated. Finally fold in 80g of the chopped walnuts and the chopped apple.

Pour the batter into the cake tin and bake for 55-60 minutes and until the top is golden brown and a skewer inserted into the centre comes out clean. Leave the cake to completely cool before removing from the tin and transferring to a cooling rack.

To make your frosting, first beat the butter for a good 5 minutes until smooth and free from any lumps.

Now drain of any excess liquid from the cream cheese and beat into the butter until just combined, be careful not to over beat. Sift in half the icing sugar and beat together. Add the remaining icing sugar and beat again until light, fluffy and pale in colour. If the frosting appears too runny then put the bowl in the freezer for 5 minutes to firm it up.

Spread a thin layer of frosting over the top and sides of the cake and put in the fridge for 20 minutes to firm up – this is your crumb coat. Take the cake out of the fridge and spread the remaining frosting all over the cake and finish by dotting the remaining walnuts on top.