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Carrot Cake Brownies

Easter Carrot Cake Brownies

Perfect for Easter and to celebrate Springtime! Think of this cake as a cross between a carrot cake and brownies… the best of both worlds!

Rich and indulgent, yet light and packed with hidden veggies!

Incredibly versatile, bake in a brownie tin, round cake pan or even as cupcakes or muffins. You can even add chopped nuts dried foods mixed through the batter. For Easter, you could also frost the cupcakes and top with mini eggs or macadamias.

Many think the texture of brownie-style cakes actually tastes even better once frozen and defrosted – the best excuse to make a double batch to freeze!

Recipe: Easter Carrot Cake Brownies

Makes 1 x 8” round or square cake

Ingredients:

Method:

Blend the dates, coconut syrup non-dairy milk and coconut oil with the flaxseed to form a smooth fairly runny paste. Allow to stand for a couple of minutes. Stir through the grated carrot (saving a little for the top).

Mix the remaining 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, round cake tin or brownie tin and smooth the top as best you can. Add the remaining sprinkles of grated carrot and press down lightly to reduce the chance of them 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 brownie cake tastes even better the next day! It also freezes really well.

Serve hot or cold, on its own or with a dollop of yoghurt or ice cream.

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