CARROT BLONDIES

Carrot Blondies image

Provided by ratherbeswimmin

Time 1h35m

Yield 24 bars

Number Of Ingredients 14

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

Steps:

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.