Carrot Cake Brownies

Love carrot cake? Then you’ll love these Carrot Cake Brownies! This easy dessert combines two favorite treats in one: fudgy brownies with carrot cake! Chocolate meets spice in this delicious treat.

My husband, Mel, has a serious weak spot for anything carrot cake, so I’ve made it a mission in life to create as many different kinds of carrot cake desserts that I can. Today it’s carrot cake brownies – a mash-up of two favorite desserts that are oh-so-amazing!

Rich and Fudgy Carrot Cake Brownies

I took my zucchini brownies (the same ones I used as a base for the vegan brownies) and turned them into Spring’s newest favorite chocolate treat: carrot cake brownies!

It’s a rich chocolate brownie that is infused with the spice flavors of carrot cake: cinnamon and ground ginger. And carrots, of course.

Don’t be scared of the carrots in the brownies, really. They aren’t overwhelming. Think of a carrot cake – is all you taste the carrots?

The carrots in these brownies really give a little texture and a hint of carrot cake flavor. The cinnamon and ground ginger really go the extra mile. Paired with chocolate, it’s like magic.

As amazing as these are plain, I top them with a cream cheese drizzle because I can’t have carrot cake without cream cheese frosting. I love the drizzle because you get the cream cheese flavor, but the bars still look like brownies.

I love these brownies, but Mel LOVES them, and that’s the only endorsement I need. Make a batch for the brownie and carrot cake fans in your life – I think they’re going to love them.

Ingredients

• Vegetable oil: I like using oil in these brownies – it keeps them fudgy!
• Sugar: I use both brown and granulated in this recipe
• Eggs: eggs help brownies get their fudginess
• Chocolate: These brownies use unsweetened cocoa powder (you can also use Dutch Process)
• Vanilla and Salt: typical brownie ingredients
• All-purpose flour: you don’t need much for brownies!
• Carrot Cake Ingredients: Cinnamon, ground ginger and shredded carrots make these into a fun springtime dessert.

How to Make Carrot Cake Brownies

1. Mix: Mix the oil, both kinds of sugar, and eggs in a large bowl. Mix in the cocoa powder, vanilla, cinnamon, salt, and ground ginger.

2. Stir: Slowly stir in the flour, and then stir in the grated carrots.

3. Bake: Pour the batter into a prepared baking pan. Bake the brownies for 25 to 28 minutes at 350°F. Cool them in the pan before adding the cream cheese drizzle.

Cream Cheese Drizzle

First, mix cream cheese and powdered sugar in a bowl with a mixer. Add the vanilla and one tablespoon of milk. If the drizzle is too thick, add up to one more tablespoon of milk to thin it.

Drizzle over the top of the cooled brownies before slicing and serving them.

Recipe Tips

• Don’t use pre-shredded carrots for this recipe. It’s so much better with freshly grated carrots – the pre-shredded kind are too thick and are often dried out. Trust me – it’s worth grating your own!
• When you measure the carrots, don’t pack them in the cup. You should measure a loosely packed heaping ½ cup for the best results.
• If you want to frost the brownies instead of doing a drizzle, just reduce the amount of milk to make a thicker icing for the brownies.
• Store them in an airtight container, and they will keep for several days at room temperature. Or you can freeze them for up to three months. If you love chocolate, carrot cake, and cream cheese icing, these brownies hit all the marks! It’s such an easy dessert bar to make and a fun twist on two classics. I hope you love them as much as we do!

More Brownie Recipes to Try

• Carrot Cake Blondies
• Dark Chocolate Brownies
• Easy Fudgy Oreo Brownies

Chocolate meets spice in these delicious Carrot Cake Brownies. This is the perfect springtime treat for any brownie or carrot cake lover!