You know, I’ve probably been a bit unfair to carrot cake. It’s not that I dislike carrot cake itself, it’s got a nice moist, spicy little bite to it. It’s the most people who love carrot cakes tend to be healthy people. The kind of people who don’t want to eat any sweets without even some vegetables for reassurance. Unlike me, who is here stuffing my face with chocolate. To me, it’s always been the carrot cake people versus the chocolate people.
So when M&Ms released carrot cake M&Ms, I faced a dilemma – the taste of carrot cake people mixed with the chocolate people? Peace in our time! But since I had previously used them to make something more traditionally “carrot cake” (giving in to the other side, of course), I knew it had to be a blondie. I didn’t make this with browned butter, I think that would be a really nice variation as well. The perfect way to hint at carrot cake (with even a cream cheese frosting) without moving into the healthy camp.
Sounds about right to me.
Carrot Cake M&M Blondies (adapted from Food Network)
220g light brown sugar
225g unsalted butter
115g caster sugar
2 large eggs
2 teaspoons vanilla extract
240g plain flour
1 teaspoon bicarbonate of soda
1/2 bag Carrot Cake M&Ms
Cream cheese frosting (can be canned, but easy to whip up by hand!)
Cream together butter and sugars.
Mix in eggs and vanilla extract.
Sift in plain flour and bicarbonate of soda.
Mix in Carrot Cake M&Ms. Bake at 160C for about 30 minutes (until you can put a knife in and it comes out clean.)
Allow to cool completely before adding the cream cheese frosting.