I'm the girl, Gracie. Here at GML you can follow my journey of dreaming, working, eating, loving, and blogging my way through life in NYC.


carrot cake batter blondies.

A few weeks ago I deviated from using the usual yellow cake mix and used a chocolate one.

I’m such a rebel, I know.

Now I’ve gotten all sorts of crazy over here and decided to give a boxed carrot cake mix a try. And, I’m happy to say that in this particular case, crazy can be quite delicious.

ingredients:

  • 1 box carrot cake mix
  • 1/4 cup canola oil
  • 1 egg, beaten
  • 2 tablespoons milk*
  • sprinkles for topping (optional)
  • frosting (optional – see below)

directions: Preheat oven to 350 degrees. Put cake mix in a large bowl and mix in the oil and egg. Then add the milk slowly just until the batter is combined – you want it to remain as dense as possible (*you actually might not even need the milk). Place batter in a greased 8×8 pan or 8-inch cake pan. Bake for 23 minutes.  Let cool for at least 30 minutes before cutting because the gooey center needs to set. The result will be a decadent, cake-batter texture.

If you want to take these up another notch, you could top them with cinnamon sugar icing or cream cheese frosting.

I decided to leave most of them frostingless this time because like to keep my blondies mouth-poppable.

(…I’m pretty sure I just won the most awkward, most dirty-sounding sentence award. Ahem.)

Anyway, these are pretty rockin’. If you don’t like carrot cake, though, you might like one of my other cake batter recipes.

11 comments to carrot cake batter blondies.

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