If you love carrot cake, you need to try this easy, one-pan dessert. Have your cake and some free time, too. This quick skillet recipe is easier (and dare we say even more delicious?) than the real deal…
1 1/3 c. flour
1/4 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. baking soda
1/2 tsp. Kosher salt
1/4 tsp. baking powder
1/2 c. (1 stick) butter
1 c. firmly packed dark brown sugar
1 1/2 tsp. vanilla extract
1 large egg
1/4 c. chopped walnuts
1/2 c. shredded carrot
1/4 c. shredded coconut
Preheat the oven to 350° F.
In a medium-sized bowl, whisk together the flour, spices, baking soda, salt, and baking powder.
Heat the butter in the 10-inch cast-iron skillet over medium-low heat. Once the butter has completely melted, add the brown sugar and whisk together until it dissolves, about 1 minute. Slowly pour the butter mixture into the flour mixture. Add the egg and vanilla. Mix with a wooden spoon until combined.
Fold the chopped chocolate, walnuts, carrots and coconut into the dough. Transfer the dough back to the buttery skillet, and bake for 20-25 minutes or until the blondie is golden brown and cake tester or a toothpick comes out of the center clean.
Cool the blondies 15 minutes before slicing or serve hot and gooey with ice cream.
Blondies will keep for three days covered at room temperature.