|
|
|
I have a repeat eBay customer who requested Carrot Cake Blondies, so I adapted one of my other blondie recipes to make these. Real shredded carrots & spices * with sugars or Splendas * Cream cheese frosting ** moist cake bars that are a little denser in texture than regular cake ** They didn't want any raisins or nuts in their blondies, but you can certainly add them if you want.
Carrot Cake Blondies ~ with sugar or sugar-free
1/4 cup vegetable oil...............………………....2 tsp. vanilla
1 cup brown sugar (mine is dark) ~or~1/2 cup brown Splenda blend + 1/2 cup regular white Splenda
1 large egg, at room temperature……………..1/2 tsp. baking powder
1/2 tsp. baking soda (only if you’re using Splenda)
1 cup carrots, finely grated (about 2 medium carrots)
1 cup all-purpose flour (add 2 TB if using Splenda)
1/4 tsp. ground ginger……………………….…1 tsp. cinnamon
1/2 tsp. salt………………………………......…1/4 tsp. nutmeg
1/2 cup golden raisins or pecans (OPTIONAL)
Cream Cheese Frosting:
2 TB unsalted butter, VERY soft (but not melted)
4 oz. cream cheese, VERY soft………………....1/2 tsp. vanilla
1 cup powdered sugar (or 3/4 cup regular white Splenda, whisked with 1/4 cup cornstarch)
1/2 cup chopped pecans ~ OPTIONAL
***
Preheat oven to 350. Generously spray an 8" square baking pan with non-stick baking spray; set aside. **
Whisk baking powder, (baking soda), salt, spices & flour in medium bowl. Set aside.
Cream brown sugar/Splenda and butter with electric mixer. Add egg and vanilla; beat until combined. Mix in dry ingredients. Then stir in carrots (and raisins or pecans, if using).
Press into prepared pan (dough is sticky, so I use the back of a dampened spoon to spread it evenly ~ or spray a rubber spatula with buttery non-stick spray).
Bake at 350 for about 16-20 minutes. (Don’t overcook - the center may still be a little soft when you take them out of the oven, but they’ll firm up as they cool). Cool completely in pan on a rack before frosting. Let the frosting sit a little bit before cutting into bars or squares.
FROSTING: Beat all the ingredients together until smooth. Spread on the cooled cake and sprinkle with pecans (if you’re using them). This is meant to be a light layer of frosting, not as heavy as you'd put on a regular carrot cake.
Carrot Cake Blondies ~ with sugar or sugar-free
1/4 cup vegetable oil...............………………....2 tsp. vanilla
1 cup brown sugar (mine is dark) ~or~1/2 cup brown Splenda blend + 1/2 cup regular white Splenda
1 large egg, at room temperature……………..1/2 tsp. baking powder
1/2 tsp. baking soda (only if you’re using Splenda)
1 cup carrots, finely grated (about 2 medium carrots)
1 cup all-purpose flour (add 2 TB if using Splenda)
1/4 tsp. ground ginger……………………….…1 tsp. cinnamon
1/2 tsp. salt………………………………......…1/4 tsp. nutmeg
1/2 cup golden raisins or pecans (OPTIONAL)
Cream Cheese Frosting:
2 TB unsalted butter, VERY soft (but not melted)
4 oz. cream cheese, VERY soft………………....1/2 tsp. vanilla
1 cup powdered sugar (or 3/4 cup regular white Splenda, whisked with 1/4 cup cornstarch)
1/2 cup chopped pecans ~ OPTIONAL
***
Preheat oven to 350. Generously spray an 8" square baking pan with non-stick baking spray; set aside. **
Whisk baking powder, (baking soda), salt, spices & flour in medium bowl. Set aside.
Cream brown sugar/Splenda and butter with electric mixer. Add egg and vanilla; beat until combined. Mix in dry ingredients. Then stir in carrots (and raisins or pecans, if using).
Press into prepared pan (dough is sticky, so I use the back of a dampened spoon to spread it evenly ~ or spray a rubber spatula with buttery non-stick spray).
Bake at 350 for about 16-20 minutes. (Don’t overcook - the center may still be a little soft when you take them out of the oven, but they’ll firm up as they cool). Cool completely in pan on a rack before frosting. Let the frosting sit a little bit before cutting into bars or squares.
FROSTING: Beat all the ingredients together until smooth. Spread on the cooled cake and sprinkle with pecans (if you’re using them). This is meant to be a light layer of frosting, not as heavy as you'd put on a regular carrot cake.
RSS Feed
