Carrot Cake Brownies

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Love Carrot Cake? Then you’ll love these Carrot Cake Brownies! Chocolate meets spice in this delicious fudgy Springtime treat!

carrot cake brownies on parchment paper and some on cake plate

So you all know how my husband is with all the desserts I make, right? Like:

Me: “Hey honey! I made scones for breakfast today! Want one?”
Him: “Um, no. That’s fine. I’ll stick with my bran flakes.”

Or,

Jordan: “Daaaaaaad, you haaaaave to have some of my Chocolate Mint Poke Cake birthday cake! It’s my birthday!”
Him: “Okay, I’ll have a bite.” {As he proceeds to get a fork and have a bite. ONE bite.}

Or,

Me: “Oooh, I made truffle brownie pops today! Want one?”
Him: “Nah. I’ll just have my Weight Watcher’s Brownie, but thanks!”

Seriously, I’m not kidding. Or exaggerating.

{Don’t get me wrong – I love and envy his willpower. But, really. Married to a dessert blogger? It’s comical, really.}

But I know his weakness. His one, single, solitary weakness: Carrot Cake.

carrot cake brownies on parchment paper and some on cake plate

If I make carrot cake he has to have some. It’s a compulsion. Like I am when I make…well when I make anything.

I like making carrot cake into things. So he has to try them. I’ve made cinnamon rolls. And cake pops. And pie.

And now? Now I’ve really gone and done it. I’ve made Carrot Cake Brownies. Oh yes, I did.

And he couldn’t resist them. He even told me they were “really, really good!”

Not “too sweet”.

Not “too rich”.

I got a “Really, really good.”

carrot cake brownies on parchment paper and some on cake plate

And they are! Really, really good!

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.

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. It’s like magic being paired with the chocolate.

{Yes, I know there aren’t any raisins or pineapple in these. I can’t stand those things in regular carrot cake (or in life, for that matter) so they aren’t in the brownies. But, you could totally add some nuts and raisins if that floats your boat!}

And, well. Carrot cake and cream cheese frosting are, like, married. So, as amazing as these were plain, I decided to give some of them a cream cheese drizzle. I was too lazy to make a full cream cheese frosting, so this glaze was perfect. With or without it though, these are some of my favorite brownies ever. Seriously!

carrot cake brownies on parchment paper and some on cake plate

And, like, my husband loved them. That’s endorsement enough!

Carrot Cake Brownies

Fudgy brownies filled with the flavors of carrot cake topped with a cream cheese drizzle.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Yield 16 brownies
Serving Size 1 brownie

Ingredients

For the brownies:

  • ½ cup vegetable oil
  • 1 cup (200g) granulated sugar
  • 2 tablespoons packed brown sugar
  • 2 large eggs
  • 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).

Recipe 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 ½ cup is fine.
  • I used 2 tablespoons milk in the frosting as more of a drizzle, use less for thicker frosting.

Nutrition Information

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

Nutritional information not guaranteed to be accurate

Course Dessert
Cuisine American
Keyword brownies, carrot cake

Click here for more Carrot Cake Recipes!

Carrot Cake Brownies

If you love Carrot Cake treats, you should head on over to Something Swanky today. Turns out, she was posting carrot cake goodies tonight too! Head on over and check out her Carrot Cake Poke Cake. In true Ashton form, it’s fabulous!

Other Carrot Cake Goodness:

Carrot Cake Cheesecake Cupcakes

carrot-cake-cheesecake-cupcakes

Carrot Cake Coffee Cake

carrot-cake-coffee-cake

Sweets from friends:
Carrot Cake Muddy Buddies by Something Swanky
Carrot Cake Ice Cream by Kitchen Meets Girl
Carrot Cake Donuts by Inside BruCrew Life

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101 CommentsLeave a comment or review

  1. I’ve made these twice and both times were moist and really tasty. I added chopped pecans and they were predictably delicious. The second time I did add a couple tablespoons of water because the batter was a bit thick. And I used coconut oil which I love and use in all my cooking and baking.