Carrot Cake Brownies (in time for Easter!)
This cake is a wicked cross between my all-time favourite courgette brownie cake and a carrot cake… I swapped the courgette for carrot and changed up the spices a little. I figured this would make fabulous Easter treat… Or any time of year (or week) really where you want to celebrate a little!
I have made variations of this cake (remember my PETA shortlisting!) so many times now and I know it works perfectly in a brownie pan, a round cake pan (this recipe is sized for an 8" pan), muffin trays or cupcake trays. You can leave the top plain or frost it. You can even add chopped nuts dried foods mixed through in the batter... so many possibilities!
This type of cake also freezes really well, some say brownies taste better once I've been frozen and defrosted- I'll let you be the decider of that. But I will say this is a great cake to always keep on standby in the freezer to satisfy a little chocolate craving when it strikes or if you have last minute unexpected company!
For other highly recommended easy Easter treats... have a look at these Easter nests I made for Real Food Source and also the Hot Cross cookies are a great non-chocolate option that I also love to make each year. Finally these 'cream eggs' from 4 year ago now (whaaaaat- 4 years!) are a little more fiddly- but fun ;-)
What have you got planned for Easter treats?
Recipe: Carrot Cake Brownies
Makes 1 x 8” round or square cake
- 1 cup packed dates (soaked then drained for easier blending)
- approx 3 tbs coconut syrup (other other preferred syrup)
- ½ cup water or non dairy milk
- 1 cup finely grated carrot
- 2 tsp cinnamon and/or nutmeg
- 1/3 cup coconut oil- melted
- ¼ cup ground flax seed
- ¾ cup cocoa powder
- 1 cup oat flour (I ground some regular porridge oats)
- 1/3 cup dark chocolate chips (optional)
- 1/4 tsp salt
- 1 heaped tsp baking powder
- 1 heaped tsp baking soda
Blend all the wet ingredients with the flax seed to form a smooth fairly runny paste. Allow to stand for a couple of minutes. Stir through the gated carrot (save a little for the top).
Mix the dry ingredients together in a separate bowl and then add the wet. Mix lightly but well to form a thick soft batter. Add a little extra water if necessary. Taste test for sweetness and add a little extra syrup if necessary.
Spoon the batter into a lined/greased muffin pan or round cake tin (you could also make cupcakes) and smooth the top as best you can. Add the remaining sprinkles of grated carrot and press down lightly to reduce chance of burning.
Bake in a preheated oven at 180C for approx 30 minutes, after 10-15 minutes it is advisable to lightly cover the top of the pan with foil to prevent the top browning before the centre is cooked through.
Allow to cool before slicing. Store in the fridge for up to 1 week…this cake tastes even better the next day!