Best 4 Brownie Carrot Cake Recipe By Tasty Recipes
Indulge in a delightful culinary experience with our mouthwatering Brownie Carrot Cake, a harmonious blend of classic carrot cake and rich, decadent brownies. This innovative dessert combines the best of both worlds, offering a moist, flavorful carrot cake base topped with a layer of fudgy, chocolatey brownie batter. The result is a symphony of flavors and textures that will tantalize your taste buds and leave you craving more.
This recipe is a delightful fusion of two beloved desserts, carrot cake and chocolate brownies. The carrot cake base is moist and flavorful, with a hint of spice from the cinnamon and nutmeg. The brownie layer is rich and decadent, with a fudgy texture that perfectly complements the carrot cake. This dessert is sure to be a hit at any party or gathering.
In addition to the main recipe, this article also includes several variations to suit different tastes and preferences. For those who prefer a gluten-free option, there's a gluten-free brownie carrot cake recipe that uses almond flour instead of all-purpose flour. For those who love cream cheese frosting, there's a recipe for a cream cheese frosting that pairs perfectly with the carrot cake brownie. And for those who want a fun and festive presentation, there's a recipe for a carrot cake brownie trifle that layers the carrot cake and brownie with whipped cream and chopped nuts.
No matter which recipe you choose, you're sure to enjoy this delicious and unique dessert. So preheat your oven and let's get baking!
CARROT CAKE BROWNIES RECIPE
Fudgy brownies filled with the flavors of carrot cake topped with a cream cheese drizzle.
Provided by Dorothy Kern
Categories Dessert
Time 55m
Number Of Ingredients 15
Steps:
- 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).
Nutrition Facts : TransFat 1 g, ServingSize 1 brownie, Calories 183 kcal, Carbohydrate 23 g, Protein 2 g, Fat 10 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 109 mg, Fiber 1 g, Sugar 18 g
CLASSIC CARROT CAKE RECIPE BY TASTY
Here's what you need: carrot, all-purpose flour, ground cinnamon, allspice, kosher salt, baking powder, baking soda, light brown sugar, granulated sugar, large eggs, vegetable oil, raisin, crushed pineapple, unsalted butter, cream cheese, vanilla extract, powdered sugar, walnuts
Provided by Kiano Moju
Categories Desserts
Time 1h55m
Yield 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
- Grate the carrots on the small holes of a box grater. Set aside.
- In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.
- In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
- With the mixer running, gradually pour in the vegetable oil.
- With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
- In a small bowl, toss the raisins with the remaining tablespoon of flour.
- Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
- Divide the cake batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.
- Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.
- Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
- Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.
- Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
- Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.
- Gently press the walnuts into the icing around the sides of the cake.
- Chill for 30-60 minutes to let the icing set, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 1012 calories, Carbohydrate 94 grams, Fat 68 grams, Fiber 4 grams, Protein 11 grams, Sugar 63 grams
BROWNIE CARROT CAKE RECIPE BY TASTY
Here's what you need: butter, sugar, cocoa powder, eggs, all-purpose flour, baking soda, medium carrots, vegetable oil, eggs, sugar, all purpose flour, baking powder, semisweet chocolate, cream uht
Provided by Spencer Kombol
Categories Desserts
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C).
- For the brownie, in a bowl, mix butter, sugar, cocoa and eggs until creamy. Add flour, baking soda and mix well. Reserve.
- Transfer batter to a greased and floured 9-inch (22 cm) bundt pan and spread evenly.
- Bake for 25 minutes. Set aside.
- For the carrot cake, in a blender mix carrots, oil, eggs, sugar until well combined. Add flour, baking powder and blend to combine and smooth.
- Pour the carrot cake batter over the pre-baked brownie.
- Bake for 45-50 minutes, or until a toothpick comes out clean. Set aside for 10 minutes to cool before turning out.
- For the chocolate sauce, mix chocolate and cream in a small bowl and microwave on medium power for 1 minute and 30 seconds, stirring at each 30 seconds.
- Pour the chocolate sauce over the cake.
- Serve with more sauce.
- Enjoy!
Nutrition Facts : Calories 688 calories, Carbohydrate 61 grams, Fat 48 grams, Fiber 2 grams, Protein 8 grams, Sugar 36 grams
CARROT CAKE
My family's best carrot cake recipe dates back to my great-grandmother! We bake up a few of these carrot cakes for special occasions to make sure there's enough to go around. You'll love the texture this pretty, moist treat gets from pineapple, coconut and, of course, carrots! -Debbie Terenzini-Wilkerson, Lusby, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.
Nutrition Facts : Calories 819 calories, Fat 49g fat (12g saturated fat), Cholesterol 76mg cholesterol, Sodium 346mg sodium, Carbohydrate 91g carbohydrate (72g sugars, Fiber 3g fiber), Protein 8g protein.
Tips:
- Use a food processor to finely grate the carrots for a smooth and even distribution in the batter.
- Make sure the cream cheese is at room temperature before mixing it with the butter and sugar, as this will help it blend more easily and create a smooth frosting.
- Do not overmix the brownie batter, as this can result in a tough and dense texture. Mix just until the ingredients are combined.
- For a moist and fudgy brownie, bake the brownies for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Allow the brownies to cool completely before frosting them, as this will help the frosting set properly.
- For a cleaner look, use a piping bag or a ziplock bag with the corner snipped off to spread the cream cheese frosting evenly over the brownies.
- Garnish the frosted brownies with additional grated carrots, chopped walnuts, or a sprinkle of cinnamon sugar for an extra touch of flavor and decoration.
Conclusion:
This brownie carrot cake recipe is a delicious and unique twist on the classic carrot cake. The combination of rich chocolate brownie and moist carrot cake creates a dessert that is sure to satisfy everyone's cravings. The cream cheese frosting adds a creamy and tangy layer that perfectly complements the sweet and earthy flavors of the brownie and carrot cake. Whether you're serving it at a party, potluck, or simply enjoying it as a sweet treat at home, this brownie carrot cake is sure to be a hit.
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