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.

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