85% would make again
Brownie Carrot Cake
featured in How To Make Mesmerizing Brazilian Desserts
Tasty Team
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Ingredients
for 10 servings
Chocolate Brownie
- ⅔ cup butter (160 g), melted
- 1 ¼ cups sugar (250 g)
- 3 tablespoons cocoa powder
- 2 eggs
- 1 cup all-purpose flour (125 g)
- 1 teaspoon baking soda
Carrot cake
- 2 medium carrots, chopped
- ½ cup vegetable oil (120 mL)
- 2 eggs
- 1 ¼ cups sugar (250 g)
- 1 cup all purpose flour (125 g)
- 1 teaspoon baking powder
Chocolate sauce
- 1 ½ cups semisweet chocolate (250 g)
- 1 ¼ cups cream uht (300 g)
Nutrition Info
Powered by
- Calories 656
- Fat 52g
- Carbs 47g
- Fiber 2g
- Sugar 22g
- Protein 6g
Estimated values based on one serving size.
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Preparation
- 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!
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