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Carrot Cake Brownie Swirls

Updated: Mar 17

Indulge in the ultimate Easter treat with my Carrot Cake Brownie Swirls! This delectable creation combines the indulgence of rich, fudgy brownies with the irresistible charm of moist carrot cake layers, resulting in a whimsical marbled masterpiece that's as delightful to behold as it is to devour. Topped with a generous layer of luscious cream cheese frosting, each bite offers a harmonious symphony of chocolatey decadence and spiced sweetness, evoking the fresh and vibrant flavors of springtime. Whether enjoyed as a festive dessert or a delightful snack, these Carrot Cake Brownies are sure to be a hit with friends and family alike!

Vibe: How about "Brown Eyed Girl" by Van Morrison? It's a classic feel-good song with a catchy tune that's perfect for creating a fun and upbeat atmosphere in the kitchen while you're making your carrot cake brownies. Plus, the title has a playful connection to the brownies you'll be baking! Enjoy your baking session with some great music!


For the Carrot Cake Layer:

  • 1 cup grated carrots (about 2 medium carrots)

  • 1/2 cup granulated sugar

  • 1/4 cup vegetable oil

  • 1 egg

  • 1/2 teaspoon vanilla extract

  • 1/2 cup all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • Optional: 1/4 cup finely chopped pecans (or walnuts)

For the Brownie Layer:

  • 1/2 cup unsalted butter

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/3 cup cocoa powder

  • 1/2 cup all-purpose flour

  • 1/4 teaspoon salt


1. Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.

2. In a medium bowl, combine the grated carrots, sugar, oil, egg, and vanilla extract for the carrot cake layer. Mix until well combined.

3. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, and nutmeg for the carrot cake layer. If using, fold in the finely chopped pecans or raisins.

4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Set aside.

5. In a small saucepan, melt the butter for the brownie layer over medium heat. Once melted, remove from heat and stir in the sugar until well combined.

6. Beat in the eggs, one at a time, followed by the vanilla extract.

7. Sift in the cocoa powder, flour, and salt for the brownie layer. Stir until just combined.

8. Pour half of the brownie batter into the prepared baking pan and spread it out evenly.

9. Spoon the carrot cake batter over the brownie batter in dollops. Use a knife or spatula to gently swirl the batters together, creating a marbled effect.

10. Pour the remaining brownie batter over the top and spread it out evenly.

11. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

12. Allow the brownies to cool completely in the pan before lifting them out using the parchment paper overhang and cutting them into squares.

Cream Cheese Frosting:

To make cream cheese frosting, you'll need 8 ounces of softened cream cheese, 1/2 cup of softened unsalted butter, 3-4 cups of sifted powdered sugar, and 1 teaspoon of vanilla extract. Start by beating the cream cheese and butter together in a large mixing bowl until smooth and creamy. Add the vanilla extract and mix well. Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully combined. Scrape down the sides of the bowl as needed. Once all the powdered sugar is incorporated, increase the mixer speed to medium-high and beat the frosting until light and fluffy, about 2-3 minutes.



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