Carrot cake blondies – 9-carrot gold bars – Food & Home Magazine
Carrot cake blondies packed with 9 grated carrots and a golden caramel glaze—serving up sweet, moist treats for your family and friends. Recipe by Katelyn Williams.
Ingredients
- <h3>CARROT CAKE BLONDIES</h3>
- 200g butter, cubed
- 200g white chocolate, broken into pieces
- 5ml (1 tsp) vanilla extract
- 250g soft brown sugar
- 4 eggs, lightly beaten
- 200g almond flour
- 100g hazelnuts, toasted and chopped
- 9 baby carrots, grated and squeezed
- <h3>GOLD CARAMEL GLAZE</h3>
- 7g gelatine leaves
- 215g white sugar
- 15ml (1 tbsp) lemon juice
- 140ml water
- 175ml fresh cream
- pinch salt
- 15ml (1 tbsp) cornflour
- 5ml (1 tsp) edible gold dust + extra, to sprinkle
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