Crazy for Crust

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!


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.”


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.}


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.


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.”


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!


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

5 from 1 vote
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Carrot Cake Brownies

Fudgy brownies filled with the flavors of carrot cake!


For the brownies:

  • 1/2 cup oil
  • 1 cup sugar
  • 1/2 cup cocoa
  • 1 tablespoon vanilla
  • 1 teaspoon salt
  • 1 cup flour
  • 1 egg
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 cup shredded carrots

For the glaze:

  • 2 ounces room temperature cream cheese
  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla


  1. Preheat oven to 350 degrees. Line a 9x9” pan with foil and spray with cooking spray.
  2. Stir together oil, sugar, and egg. Stir in vanilla, cocoa, cinnamon, salt and ground ginger. Slowly stir in flour.
  3. Stir in grated carrots.
  4. Pour into prepared pan and bake 25-28 minutes. Cool before frosting.
  5. To make frosting: Whisk cream cheese and powdered sugar. (If your cream cheese is too hard to whisk, you can use a hand mixer.) Add milk and vanilla. Drizzle over brownies. Note: glaze will not harden much, so don't stack them!

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 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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  4. These did not turn out for me at all. The batter was very thick and I could barely get it into the pan. They did not rise at all and just looked off. Not sure what happened. Maybe I needed to add some milk or a leavening agent. Thanks for the good idea though!

    • I’m sorry they didn’t turn out for you Lindsay! I remember my batter was very thick. The only thing I can think of is that your carrots may have been dryer than mine. In a pinch in the future, you can add an extra egg and it’ll make it a little thicker. I don’t usually use leavening in my brownies – I like them thin and fudgy!

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  11. I made this last night for my mom birthday, because she loves the texture of brownies and the taste of carrot cake. But these turned out awful. They’re pretty dense, and they don’t really taste like either brownies or carrot cake. I was really excited because you said your husband loved it so much, but no one in my family wants to eat it.

    • I’m sorry you didn’t like them Bri! I got a hint of spice with the chocolate brownie. They are very dense and fudgy…that’s how we love our brownies. I’d love to troubleshoot with you. Did you make any substitutions or changes? Were your carrots on the wet side or dry side?

  12. Its weird i made  the  brownies and  i said  they have carrots in them so nobody ate them?!!  

  13. 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.

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