Friday, August 24, 2012

Disney's Family Fun - Bunny Blondies

Like many moms, I've found that I can't always interest my son in veggies.  He will eat them here and there, but not as often as he should.  I was delighted, then, when after a trip to a local farm where we picked some zucchinis, he discovered that he loves zucchini bread.  With that in mind, I am always looking for similar ideas when I saw a recipe in the September, 2012 issue of Disney's Family Fun magazine.

Bunny Blondies are a variation of Butterscotch "Scotchies" that so many of us are familiar with.  The big difference - Bunny Blondies have 3 cups of carrots in each batch!  While it changed the flavor some, they were still delicious.  Imagine carrot cake with butterscotch and you've got it.  Plus, they're easy!

Bunny Blondies

8 medium carrots (about 1 lb.)
2 1/2 c. flour
1/2 tsp. baking soda
2 1/2 tsp. cinnamon
1 tsp. salt
1 1/2 sticks butter, softened
1 c. packed light brown sugar
1/3 c. sugar
2 large eggs
2 tsp. vanilla extract
1 c. butterscotch chips
1 c. finely chopped walnuts (optional)

Preheat oven to 350 degrees. Coat a 9 x 13 baking dish with cooking spray. Peel and trim the carrots and finely grate them. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside. With a hand or stand mixer at medium speed, blend the butter and both sugars until pale and fluffy, about 3 minutes. Add the eggs and vanilla and continue beating at medium speed until well blended. Reduce the mixer's speed to low and add the grated carrots. Mix in the butterscotch chips and walnuts. Use a wooden spoon to blend the flour mixture into the wet ingredients, scraping down the sides of the bowl as you work. Pour the batter into the prepared baking dish and use a large spoon or spatula to spread it evenly. Bake the batter, rotating the pan halfway through, until it has risen slightly and the top has formed a thin, brittle crust, about 30 to 35 minutes. Be careful not to overbake. To test for doneness, insert toothpicks 1 inch from the edge, 2 inches from the edge, and in the center. The first toothpick should come out clean, the second with a little batter, and the third with a little more batter.  Let cool.  Cut into 24 bars and serve.

I hope you enjoy them as my family has!!


  1. Looks yummy! My kids are devote veggie haters so always looking for a way to sneak them in. Wonder if you could swap out some butter for applesauce. Have to experiment.

    1. I make these and I use 1 stick of butter and 1 lunch size applesauce! I also add an extra 1/2 cup of carrots.

  2. This one's a keeper! Veggies AND easy? Sold!

  3. They sound great I will have to try them!