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Preheat the oven to 170C fan (190C conventional) and line a 20cm square tin with baking paper.
In a large bowl, whisk together the melted butter, brown sugar, and caster sugar until smooth. Add the eggs and vanilla and beat until glossy.
Stir in the spices, salt, and flour, mixing until just combined. Fold through the grated carrot, optional nuts, and orange zest.
In a separate small bowl, whisk together the cream cheese swirl ingredients until smooth.
Pour the blondie batter into the prepared tin and smooth the top. Dollop spoonfuls of the cream cheese mixture over the surface and swirl gently with a knife or skewer for a marbled effect.
Bake for 25-30 minutes until the edges are set and golden, and a skewer inserted into the centre comes out with a few moist crumbs (but not raw batter).
Allow to cool completely in the tin, then chill for 30 minutes before slicing into squares for clean edges.