Carrot Blondies

Directions

1. 1
   Position oven rack in the lower third of the oven; preheat oven to 350°; oil a 13x9 inch baking pan; set aside.
2. 2
   In a bowl, whisk the flour, baking soda, cinnamon, salt, ginger, and nutmeg together; set aside.
3. 3
   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.
4. 4
   Add in the eggs, one at a time, allowing each to be thoroughly incorporated before adding the next.
5. 5
   Scrape down sides of bowl as needed.
6. 6
   After beating in the third egg for 1 minute, stir in the vanilla.
7. 7
   With a wooden spoon or rubber spatula, stir in the shredded carrot and chocolate chips until combined.
8. 8
   Then stir in the flour mixture just until incorporated; do not beat.
9. 9
   Spoon batter into prepared pan, spreading it gently to the corners.
10. 10
    Bake for 35 minutes or until the top is lightly brown and a pick comes out with a few moist crumbs.
11. 11
    Set pan on a wire rack to cool for at least 30 minutes.
12. 12
    Cut blondies into 24 pieces while they are still in the pan; carefully remove them with an offset spatula.
13. 13
    Serve immediately or let cool completely before covering with plastic wrap for storage at room temperature.
14. 14
    Variations: substitute 1 1/2 teaspoon rum extract for the vanilla; and/or.
15. 15
    add 2 teaspoons finely grated orange zest with the shredded carrot; and/or.
16. 16
    substitute milk chocolate chips or white chocolate chips for the semisweet chocolate chips.