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Brownie Carrot Cake

by Spencer Kombol featured in How To Make Mesmerizing Brazilian Desserts


for 10 servings

Chocolate Brownie

  • ⅔ cup
    butter, melted (160 g)
  • 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)
    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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