• Preheat oven to 350ºF. Line an 8-inch square pan with parchment paper, and spray with nonstick cooking spray.

Make the Cheesecake Swirl:

• In a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar together until smooth, about 1 minute. Add egg and vanilla and continue beating until combined; set aside.

Make the Blondies:

• In a large mixing bowl, stir the butter and brown sugar together until combined. Whisk in the egg and vanilla. Stir in the carrots and pecans. Add the flour, cinnamon, salt, and cloves and stir until just combined.
• Pour 2/3 of the blondie batter into prepared pan. Spoon about 3/4 of the cheesecake batter in random dollops all over the blondie batter. Pour the remaining blondie batter on top of the cheesecake batter, followed by dollops of the remaining cheesecake batter.
• Using a knife or skewer, sparingly swirl figure-eights throughout the pan. Bake in the oven for 30 minutes, or until the center is set, and not jiggly when you gently shake it. Allow blondies to cool completely before removing and slicing into squares.