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
Directions
-
Position oven rack in the lower third of the oven; preheat oven to 350°; oil a 13×9 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 ½ teaspoons 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.