Prep 1 hr
Cook 35 mins
Cross between carrot cake and traditional blondie.
- 3 1⁄2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon grated nutmeg
- 1 cup canola oil or 1 cup vegetable oil, plus additional
- canola oil or vegetable oil, for the pan
- 1 cup packed dark brown sugar
- 1⁄2 cup sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 cups shredded carrots
- 6 ounces semi-sweet chocolate chips
- Position oven rack in the lower third of the oven; preheat oven to 350°; oil a 13x9 inch baking pan; set aside.
- In a bowl, whisk the flour, baking soda, cinnamon, salt, ginger, and nutmeg together; set aside.
- In another bowl, beat the oil, brown sugar, and sugar using the electric mixer on medium speed; continue beating until the sugars have dissolved, about 5 minutes.
- Add in the eggs, one at a time, allowing each to be thoroughly incorporated before adding the next.
- Scrape down sides of bowl as needed.
- After beating in the third egg for 1 minute, stir in the vanilla.
- With a wooden spoon or rubber spatula, stir in the shredded carrot and chocolate chips until combined.
- Then stir in the flour mixture just until incorporated; do not beat.
- Spoon batter into prepared pan, spreading it gently to the corners.
- Bake for 35 minutes or until the top is lightly brown and a pick comes out with a few moist crumbs.
- Set pan on a wire rack to cool for at least 30 minutes.
- Cut blondies into 24 pieces while they are still in the pan; carefully remove them with an offset spatula.
- Serve immediately or let cool completely before covering with plastic wrap for storage at room temperature.
- Variations: substitute 1 ½ teaspoon rum extract for the vanilla; and/or.
- add 2 teaspoons finely grated orange zest with the shredded carrot; and/or.
- substitute milk chocolate chips or white chocolate chips for the semisweet chocolate chips.