Monday, January 27, 2014

Carrot Cake Blondies

I love carrot cake, but don't always want to go through the whole rigmarole of making the typical layer cake and frosting, or doing math to make a single layer cake. I had been wondering what blondies would be like with some carrots and spices added. Would they be chewy, or cakey?

Turns out, when a quarter cup of bourbon is added to the batter, they turn out cakey. And super boozy. Probably not the thing I should be taking to work for a lunchtime dessert, but....I did. Kinda takes the edge off of things, you know?

Carrot Cake Blondies

1 stick butter, softened
1 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla extract
1/4 cup bourbon
1 cup + 1 tablespoon flour
1/8 baking soda
1/8 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
2 cups shredded carrot (approximately two medium carrots)
1/2 cup chopped, toasted walnuts

Preheat oven to 350°F.

Cream the butter and sugar together until fluffy. Beat in the egg until well combined, then add the vanilla and bourbon.

Mix the dry ingredients and spices in a bowl. Combine with wet ingredients. Stir in carrot and walnuts.

Bake for 25 minutes. Allow to cool before cutting into squares.
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