Brownie Carrot Cake
featured in How To Make Mesmerizing Brazilian Desserts
Get ready to have your taste buds blown away with this mash-up of two classic desserts! Moist and fluffy carrot cake layers underneath a fudgy brownie layer make for a truly indulgent treat.
Tasty Team
85% would make again
Total Time
1 hr 45 min
1 hr 45 min
Prep Time
30 minutes
30 min
Cook Time
1 hr 15 min
1 hr 15 min
Total Time
1 hr 45 min
1 hr 45 min
Prep Time
30 minutes
30 min
Cook Time
1 hr 15 min
1 hr 15 min
Ingredients
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
- Calories 673
- Fat 46g
- Carbs 63g
- Fiber 2g
- Sugar 38g
- Protein 7g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180°C).
- For the brownie, in a bowl, mix butter, sugar, cocoa and eggs until creamy. Add flour, baking soda and mix well. Reserve.
- Transfer batter to a greased and floured 9-inch (22 cm) bundt pan and spread evenly.
- Bake for 25 minutes. Set aside.
- 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.
- Pour the carrot cake batter over the pre-baked brownie.
- Bake for 45-50 minutes, or until a toothpick comes out clean. Set aside for 10 minutes to cool before turning out.
- 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.
- Pour the chocolate sauce over the cake.
- Serve with more sauce.
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
