Carrot brownies

Normally, I make these chocolate chip brownies and honestly, I cannot resist them!

Everything about them is perfect! The taste, the texture and even the way they look is superb!

But, have you ever tried to make carrot brownies???

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I made those yesterday and I know it sounds insane but they were DELISH!

You see…I had some leftover shredded carrots from a meal I made a few days ago. Since I am not a fan of wasting food, I decided to play around with some ingredients which resulted in these yummy carrot brownies. carrot brownies 1

They were rich and chocolatey and the addition of peanut butter m&m candies along with coconut took the flavor to the top! Those carrots added a bit of chewiness which was fascinating!

No wonder these brownies were gone within a day Smile with tongue out

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While I was photographing these brownies, my little one was sitting in his bouncer…

And his face would light up every time I showed him the box of m&m! Maybe he likes red! hehe

That’s when I realized my little baby is growing up so fast…

He grabbed the box…

baby and candy box

And held it for 1 WHOLE MINUTE all by himself! Open-mouthed smile

baby and candy box 2

That was long enough for mommy to take photographs! lol Winking smile

baby and candy box 3

And then, he got bored…

And dropped it…

Refusing to hold it again…


baby and candy box 4

I can’t wait to see what he tries to do next…heheh Smile with tongue out

Anyways, back to those brownies…

To make them, you will need the following ingredients:

1 cup flour
1 cup finely shredded carrots (if the carrots are chunky, you will be able to taste them in the brownies and that’s just odd!)
1/3 cup cocoa powder
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 tsp baking powder
1/4 cup sour cream
1/4 cup light olive oil
1/2 cup fat free milk
1 tbsp vanilla extract
1/2 cup peanut butter m&m candies

And here are the steps:

Step 1:
In a deep bowl, mix all the ingredients except for the m&m candies.

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Step 2:
When batter is thoroughly mixed, stir in m&m and and mix with a spoon.

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Step 3:
Pour into a cookie pan (lately, I have been lining my pans with aluminum foil when making brownies. I find it’s easier to peel off the brownies by doing this rather than using parchment paper)

Bake at 350 degrees for 15-20 minutes (15 minutes would result in more gooey brownies and 20 minutes will yield dense and firm brownies)

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Once the brownies cool down, spread chocolate marshmallow frosting on the top (regular chocolate frosting tastes very good too).

Then, sprinkle some shredded coconut and chopped-up m&m candies.

And you are done! Enjoy!

carrot brownies 2

Have you guys ever tried to re-use leftover veggies in a cake or a cookie or a brownie??? If so, feel free to share recipes Smile

Until next time, have fun baking Smile

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  • Abeer August 16, 2012 8:03 pm

    Thanks for the wonderful feedback everyone 🙂
    @ Thoma…i have heard greek yogurt can be substituted for sour cream but i have never tried it. So, i don’t know if that would affect the flavor…

  • Tandy August 17, 2012 6:18 am

    I love that you used veggies in these – it is a good way to sneak them in for kids 🙂

  • petit4chocolatier February 28, 2013 6:51 pm

    I love the carrots in the brownies. What a nutritious idea!! Yum! I can feel good about eating these 🙂

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