Total Time
1hr 35mins
Prep 1 hr
Cook 35 mins

Cross between carrot cake and traditional blondie.

Ingredients Nutrition

Directions

  1. Position oven rack in the lower third of the oven; preheat oven to 350°; oil a 13x9 inch baking pan; set aside.
  2. In a bowl, whisk the flour, baking soda, cinnamon, salt, ginger, and nutmeg together; set aside.
  3. 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.
  4. Add in the eggs, one at a time, allowing each to be thoroughly incorporated before adding the next.
  5. Scrape down sides of bowl as needed.
  6. After beating in the third egg for 1 minute, stir in the vanilla.
  7. With a wooden spoon or rubber spatula, stir in the shredded carrot and chocolate chips until combined.
  8. Then stir in the flour mixture just until incorporated; do not beat.
  9. Spoon batter into prepared pan, spreading it gently to the corners.
  10. Bake for 35 minutes or until the top is lightly brown and a pick comes out with a few moist crumbs.
  11. Set pan on a wire rack to cool for at least 30 minutes.
  12. Cut blondies into 24 pieces while they are still in the pan; carefully remove them with an offset spatula.
  13. Serve immediately or let cool completely before covering with plastic wrap for storage at room temperature.
  14. Variations: substitute 1 ½ teaspoon rum extract for the vanilla; and/or.
  15. add 2 teaspoons finely grated orange zest with the shredded carrot; and/or.
  16. substitute milk chocolate chips or white chocolate chips for the semisweet chocolate chips.

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