Carrot Cake Blondies Recipe
These carrot cake blondies are a soft, spiced twist on a classic bake, bringing together all the cosy flavours of carrot cake in a rich, chewy blondie form.
Servings: 15 blondies
Equipment
- Large heatproof bowl
- Rectangle 32x23cm (12"x9") nonstick cake tin
Ingredients
- 350 g soft light brown sugar
- 2 unwaxed oranges zest
- 240 g slightly salted butter
- 3 medium free range eggs room temperature
- 275 g plain white flour (all purpose flour)
- ½ tsp baking powder
- 1 tsp mixed spice
- 75 g sultanas
- 100 g carrot coarsely grated
- 100 g walnuts
- 200 g white chocolate chips
Instructions
- Preheat your oven to 180C (160C fan / 350F).
- Melt the butter in a large bowl and stir in the sugar, then whisk in the eggs.
- Add the flour, baking powder and mixed spice. Mix together until smooth - the batter may be quite liquid if the butter was warm, but that's fine.
- Add the grated carrot, sultanas, walnuts, and orange zest. Fold together.
- Fold in the white chocolate chips.
- Spoon into a lined baking tray.
- Bake for 24-26 minutes until firm at the edges and a little under in the centre - it will continue to set as it cools.
- Place the tin on a wire rack and allow to cool completely, then pop in the fridge for a couple of hours or overnight until completely firm.
- Once set, lift the blondies onto a serving board, remove the baking paper and slice into 15 squares (in a pattern of 3 by 5).
Nutrition
Calories: 418kcal | Carbohydrates: 51g | Protein: 5g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 140mg | Potassium: 211mg | Fiber: 2g | Sugar: 34g | Vitamin A: 1573IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 2mg
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