Carrot Blondies - cooking recipe

Ingredients
    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
Preparation
    Position oven rack in the lower third of the oven; preheat oven to 350\u00b0; 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 1/2 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.

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