Carrot Brownies blend the moist richness of classic brownies with the warm, spiced character of carrot cake. This vintage-inspired treat features a buttery brown sugar base, finely grated carrots, and chopped walnuts, topped with a tangy cream cheese frosting. Baked in a square pan and cut into small, indulgent bars, these brownies strike the perfect balance between chewy and tender. Whether served at afternoon tea or holiday gatherings, they offer a nostalgic comfort and a clever twist on two beloved desserts.
Ingredients
Brownies:
- ½ stick butter (½ cup)
- 1½ cups light brown sugar (firmly packed )
- 2 cups all-purpose flour (unsifted )
- 2 tsp baking powder
- ½ tsp salt
- 2 eggs
- 2 cups carrots (finely grated )
- ½ cup walnuts (chopped)
Cream Cheese Frosting:
- 3 oz cream cheese (softened)
- ⅓ cup butter (softened)
- 1½ cups confectioners’ sugar
- 1 tsp vanilla extract
Instructions
Step 1: Prepare the Batter
- Melt butter in a large saucepan.
- Add brown sugar and stir until blended.
- Remove from heat and cool slightly.
Step 2: Mix Dry Ingredients
- In a bowl, sift together flour, baking powder, and salt.
Step 3: Combine Wet and Dry
- Beat eggs into cooled butter-sugar mixture one at a time.
- Stir in flour mixture and blend well.
- Fold in grated carrots and chopped walnuts.
Step 4: Bake
- Pour mixture into a greased 8x8x3 inch baking pan.
- Bake at 350°F (175°C) for 35 minutes, or until the center springs back when lightly touched.
- Cool in pan for 10 minutes, then remove and cool completely on a rack.
Step 5: Make Cream Cheese Frosting
- In a small bowl, beat softened cream cheese and butter until smooth.
- Stir in vanilla.
- Gradually beat in confectioners’ sugar until fluffy and smooth.
Step 6: Frost and Serve
- Frost cooled brownies.
- Cut into squares and top each square with a walnut half, if desired.
Tips
- Grate carrots very finely to keep the brownie texture moist and smooth
- Toast walnuts lightly before folding in for deeper flavor
- For thicker brownies, bake in a single 9×13 pan and extend baking time slightly
- Chill brownies before cutting for cleaner squares
- Swap walnuts for pecans if preferred
- Add a pinch of cinnamon to the batter for warmth
- Use full-fat cream cheese for the frosting as written on the card
- Frost only after brownies are completely cool to avoid melting
- Store covered in the refrigerator due to cream cheese frosting
Nutrition
Calories: 283kcalCarbohydrates: 67gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 35mgSodium: 189mgPotassium: 175mgFiber: 2gSugar: 31gVitamin A: 3700IUVitamin C: 1mgCalcium: 102mgIron: 2mg
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