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87% would make again

Brownie Carrot Cake

Tasty Team
Brownie Carrot Cake

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

  • Calories 688
  • Fat 48g
  • Carbs 61g
  • Fiber 2g
  • Sugar 36g
  • Protein 8g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (180°C).
  2. For the brownie, in a bowl, mix butter, sugar, cocoa and eggs until creamy. Add flour, baking soda and mix well. Reserve.
  3. Transfer batter to a greased and floured 9-inch (22 cm) bundt pan and spread evenly.
  4. Bake for 25 minutes. Set aside.
  5. 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.
  6. Pour the carrot cake batter over the pre-baked brownie.
  7. Bake for 45-50 minutes, or until a toothpick comes out clean. Set aside for 10 minutes to cool before turning out.
  8. 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.
  9. Pour the chocolate sauce over the cake.
  10. Serve with more sauce.
  11. Enjoy!

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

  • Calories 688
  • Fat 48g
  • Carbs 61g
  • Fiber 2g
  • Sugar 36g
  • Protein 8g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (180°C).
  2. For the brownie, in a bowl, mix butter, sugar, cocoa and eggs until creamy. Add flour, baking soda and mix well. Reserve.
  3. Transfer batter to a greased and floured 9-inch (22 cm) bundt pan and spread evenly.
  4. Bake for 25 minutes. Set aside.
  5. 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.
  6. Pour the carrot cake batter over the pre-baked brownie.
  7. Bake for 45-50 minutes, or until a toothpick comes out clean. Set aside for 10 minutes to cool before turning out.
  8. 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.
  9. Pour the chocolate sauce over the cake.
  10. Serve with more sauce.
  11. Enjoy!
Brownie Carrot Cake

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