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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 brownies 61g Recipe makes 18 brownies) |
||
| Calories 210 | ||
| Calories from Fat 81 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.0g | 13% | |
| Saturated Fat 3.7g | 18% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 2.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 37mg | 12% | |
| Sodium 165mg | 6% | |
| Potassium 147mg | 4% | |
| Total Carbohydrate 30.4g | 10% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 18.4g | ||
| Protein 3.0g | 6% | |
Carrot Brownies
By: Denise in NH
Aug 16, 2002
18 brownies
Ingredients
- 1/2 cup butter
- 1 1/2 cups light brown sugar
- 2 eggs
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups finely grated carrots
- 3/4 cup chopped walnuts
Directions
1
Preheat oven to 350.2
In a saucepan, melt butter; add sugar and stir till well blended; remove from heat and beat in eggs.3
Beat in all remaining ingredients except nuts.4
Pour mixture into two 8"x8"x2" baking pans that have been sprayer with cooking spray such as Pam.5
Sprinkle chopped walnuts over mixture in each pan.6
Bake for 30 minutes.7
When cool, cut each pan into 9 squares.
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- Course > Desserts > Cookies & Brownies > Bars > Brownies
- Main Ingredient > Vegetables > Carrots
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Number of Servings
Featured Reviews for This Recipe
From: Chef Lil' Momma Jenn
On Sep 13, 2007
This was good. It has a soft fluffy cake texture almost like the boxed cake mixes. I didn't use the nuts because my family doesn't like them. I made 1 of the pans just as directed & I added 1 tsp. of pumpkin pie spice to the 2nd pan to see which way I liked it. I liked it both ways. Then I put some Allspice cream cheese frosting #26442 on both pans & shared with my family. I only had a couple pieces left the next day. The frosting did overpower the brownies/cake though. It was very yummy but you can't taste the true flavor of the brownies/cake when they are frosted. Thanks for sharing this recipe.
From: LilKiwiChicken
On Jul 30, 2005
I made this recipe because we always have left-over carrots from our organic vege box. I also didn't want a cake recipe laden with oil. The resulting texture of this cake is lovely, moist but not too cakey & rich. I added 1 heaped T of mixed spice, and was glad I did as it gave it a bit of a lift. I also served this with lightly whipped double cream with butterscotch schnapps. The photos don't do this justice (please note, my cake looks orange as the organic carrots I get are really orange!). Thanks for the recipe, I will definitely make this again.
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