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Carrot Cake Brownies (Blondies)

Last Modified: 05/22/20
First Published: 05/22/20
Views: 202
Views: 202



  • 1 and 1/2 cups (190g) plain/all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup (170g) unsalted butter, melted
  • 1 cup (200g) light brown sugar
  • 1/2 cup (100g) caster/granulated sugar
  • 1 large egg + 1 egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 1 large carrot, grated (about 4oz / 125g)


  • 1/2 cup (112g) cream cheese, softened
  • 1/4 cup (56g) unsalted butter, softened
  • 2 and 1/2 cups (312g) icing/powdered sugar
  • 1/2 teaspoon vanilla extract
  • Walnuts or pecans, chopped, for garnish



  1. Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch baking pan with aluminium foil or parchment paper, and spray with baking spray. Set aside.
  2. Whisk together the flour, spices, and salt. Set aside.
  3. Whisk together the butter and sugars until smooth and combined. Add the egg, egg yolk, and vanilla, and whisk vigorously until smooth and combined. Whisk in the flour until combined, then fold in the grated carrots.
  4. Spread the batter evenly into the prepared pan, and bake for about 25 - 30 minutes, or until a toothpick inserted into the centre comes out clean. Do not over-bake. Allow to cool completely in the pan on a wire rack before frosting.


  1. Using a handheld or stand mixer, beat the cream cheese and butter until smooth and creamy. Add half of the icing sugar, and beat until smooth. Add the vanilla, and beat until combined. Add the remaining icing sugar, and beat until light and fluffy.
  2. Spread the frosting over the top of the blondies, sprinkle with chopped walnuts/pecans, then remove from the pan and cut into squares.



Blondies can be stored in an airtight container at room temperature or in the fridge for up to 3 days. They also freeze well for up to 3 months. Thaw overnight the in fridge before serving.

Beautiful Blueberry Muffins

Last Modified: 07/18/12
First Published: 07/18/12
Views: 435
Views: 435

Today was one of those days that time didn't move or if it did - very slowly. So, as blueberries are in season now, I decided to get some of these delicious berries at our local market grocery store - and did I mention local blueberries. As I was browsing through my favorite America's Test Kitchen Cookbook, I found an easy blueberry muffin recipe. Yes, I'm one of those geeks that like a proven recipe. I'm not doing all this work until I know it's going to be delicious!

I had everything pretty much on hand except for the berries and yogurt. The recipe called for 1 and 1/2 cups of yogurt but the only thing that the store had was a 1 cup or something much larger and since I don't eat yogurt I thought that my 2 extra large eggs would compensate. Do you, get my drift?

Anyway, it certainly was quick and easy to make the muffins and I dare say they looked so enticing. Now, as they're cooling off - I'll let you know. They were not as sweet as I would have thought but certainly delicious with a cup of tea or coffee. I really didin't taste the lemon zest - maybe I'll just add a little more next time. Enjoy...
3 cups all purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups plain lowfat yogurt
2 large eggs
8 tablespoons or 1 stick butter melted & cooled
1/2 teaspoon lemon zested
1 1/2 cups blueberries

Heat the oven to 375 degrees & coat a 12 muffin pan with baking spray. I used muffin liners since it was just easier!

I mixed the flour, sugar, baking powder, baking soda, salt in a bowl using a wisk. Then in another small bowl whisk the yogurt & eggs together. Slowly incorporate the two together and then the melted butter & blueberries. Nice not to have to use the electric mixer - what a time saver nevermind cleanup!

Pour into the muffin pan & bake 25-30 minutes & serve.