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87% would make again

Brownie Carrot Cake

Tasty Team

Brownie Carrot Cake


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.


  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!

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