Carrot Blondies with White Chocolate
Najat
Photo by Najat
Who knew carrots could be sneaky little dessert ninjas? These carrot blondies with white chocolate are proof that veggies can crash the dessert party and totally steal the spotlight! Don’t worry—there’s no taste test from Bugs Bunny required. It’s an easy, mix-everything-together kind of recipe, perfect for when you’re craving something sweet but secretly want to feel a tiny bit healthy. Let’s get baking!
Ingrediënten
CAKE BATTER
CAKE BATTER
EXTRA
TOPPING
GARNISH
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Tips
Ensure all ingredients are at room temperature before starting. This results in a better batter and fluffier cake.
Once you add the flour and baking powder, mix only until just combined.
Oven times may vary, so check the cake after 25 minutes with a toothpick. If it comes out clean, the cake is done. If not, bake for an additional 3-5 minutes and check again.
Letting the cake rest overnight in the fridge allows the ganache to set and the flavors to meld.
Stappenplan
Place the walnuts, white caster sugar, cinnamon powder, and egg white in a food processor. Grind until smooth.
Transfer the walnut filling to a piping bag and set aside.
Melt the butter in a saucepan over low heat. Allow it to cool to room temperature.
Peel and roughly chop the carrots, then finely grind them in a food processor.
Chop the white chocolate into small pieces.
In a large bowl, mix the melted butter, brown caster sugar, white caster sugar, vanilla sugar, salt, eggs, egg yolk, and cinnamon powder until smooth. Add the finely ground carrots to the batter and mix well. Gradually add the flour and baking powder, mixing until combined. Fold in the white chocolate pieces.
Pour half of the batter into a greased or parchment-lined baking pan. Spread it evenly. Pipe the walnut filling over the batter and sprinkle with chopped walnuts. Add the remaining batter and spread evenly.
Bake in a preheated oven at 175°C (347°F) for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
Heat the heavy cream in a saucepan until just below boiling point. Remove from heat and add the white chocolate pieces. Let sit for 1 minute, then stir until smooth.
Pour the ganache over the cooled carrot cake and spread evenly. Cover and chill the cake in the refrigerator overnight to allow the flavors to set.
Cut the carrot cake into equal squares. Garnish with melted white chocolate and chopped walnuts.
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