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    You are in: Home / Recipes / Carrot Brownies Recipe
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    Carrot Brownies

    Average Rating:

    2 Total Reviews

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    • on September 13, 2007

      This was good. It has a soft fluffy cake texture almost like the boxed cake mixes. I didn't use the nuts because my family doesn't like them. I made 1 of the pans just as directed & I added 1 tsp. of pumpkin pie spice to the 2nd pan to see which way I liked it. I liked it both ways. Then I put some Allspice cream cheese frosting #26442 on both pans & shared with my family. I only had a couple pieces left the next day. The frosting did overpower the brownies/cake though. It was very yummy but you can't taste the true flavor of the brownies/cake when they are frosted. Thanks for sharing this recipe.

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    • on July 30, 2005

      I made this recipe because we always have left-over carrots from our organic vege box. I also didn't want a cake recipe laden with oil. The resulting texture of this cake is lovely, moist but not too cakey & rich. I added 1 heaped T of mixed spice, and was glad I did as it gave it a bit of a lift. I also served this with lightly whipped double cream with butterscotch schnapps. The photos don't do this justice (please note, my cake looks orange as the organic carrots I get are really orange!). Thanks for the recipe, I will definitely make this again.

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    Nutritional Facts for Carrot Brownies

    Serving Size: 1 (1150 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 210.2
    Calories from Fat 81
    Total Fat 9.0 g
    Saturated Fat 3.7 g
    Cholesterol 37.0 mg
    Sodium 165.0 mg
    Total Carbohydrate 30.4 g
    Dietary Fiber 1.0 g
    Sugars 18.4 g
    Protein 3.0 g

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