Carrot Cake Skillet Blondie
If you love carrot cake, you need to try this easy, one-pan dessert.
Yields:
8
Have your cake and some free time, too. This quick skillet recipe is easier (and dare we say even more delicious?) than the real deal...
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Ingredients
- 1 1/3 cups flour
- 1/4 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- 1/4 tsp. baking soda
- 1/2 tsp. Kosher salt
- 1/4 tsp. baking powder
- 1/2 cup (1 stick) butter
- 1 cup firmly packed dark brown sugar
- 1 1/2 tsp. vanilla extract
- 1 large egg
- 1/4 cup chopped walnuts
- 1/2 cup shredded carrot
- 1/4 cup shredded coconut
Directions
- Step 1Preheat the oven to 350° F.
- Step 2In a medium-sized bowl, whisk together the flour, spices, baking soda, salt, and baking powder.
- Step 3Heat the butter in the 10-inch cast-iron skillet over medium-low heat. Once the butter has completely melted, add the brown sugar and whisk together until it dissolves, about 1 minute. Slowly pour the butter mixture into the flour mixture. Add the egg and vanilla. Mix with a wooden spoon until combined.
- Step 4Fold the chopped chocolate, walnuts, carrots and coconut into the dough. Transfer the dough back to the buttery skillet, and bake for 20-25 minutes or until the blondie is golden brown and cake tester or a toothpick comes out of the center clean.
- Step 5Cool the blondies 15 minutes before slicing or serve hot and gooey with ice cream.
- Step 6Blondies will keep for three days covered at room temperature.
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