Carrot Cake Brownies Recipe
Fudgy brownies filled with the flavors of carrot cake topped with a cream cheese drizzle.
Servings: 16 brownies
Calories: 183kcal
Cost: $5
Ingredients
For the brownies:
- ½ cup vegetable oil
- 1 cup (200g) granulated sugar
- 2 tablespoons packed brown sugar
- 2 large eggs
- ⅓ cup (28g) unsweetened cocoa powder
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ½ cup (62g) all-purpose flour
- ½ cup (55g) shredded carrots (heaping cup, don't pack them)
For the glaze:
- 4 ounces cream cheese , room temperature
- ½ cup (57g) powdered sugar
- 1 teaspoon vanilla
- 1-2 tablespoons milk
Instructions
- Preheat oven to 350°F. Line a 9x9” pan with foil and spray with cooking spray.
- Stir together oil, sugars, and eggs. Stir in cocoa, vanilla, cinnamon, salt and ground ginger. Slowly stir in flour. Stir in grated carrots.
- Pour into prepared pan and bake 25-28 minutes. Cool before frosting.
- To make frosting: Mix cream cheese and powdered sugar with a hand mixer. Add vanilla then add 1 tablespoon milk and mix until smooth adding up to 1 more tablespoon milk for desired consistency (whether you want to frost them vs drizzle as I did).
Notes
- Start with regular carrots and shred them yourself - don't be tempted to start with pre-shredded carrots. Those are too thick and stiff for this recipe.
- Don't pack your carrots, instead loosely add them to the cup. Using a heaping 1/2 cup is fine.
- I used 2 tablespoons milk in the frosting as more of a drizzle, use less for thicker frosting.
Nutrition
Serving: 1brownie | Calories: 183kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 109mg | Potassium: 68mg | Fiber: 1g | Sugar: 18g | Vitamin A: 799IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg