4 Ingredient Carrot Cake Brownies

These carrot cake brownies taste like carrot cake in brownie form. The brownies are chewy around the edges and soft and fudgy in the middle. They are just 4 ingredients and easy to make.

These brownies are a sweet treat when you are craving carrot cake but want something a little different.

Ingredients

• Carrots
• Cinnamon Applesauce
• White Chocolate
• Flour

Carrots: These brownies use finely shredded carrots. Since the brownies are smaller than cake, finer shreds work better. I use the small holes on my box grater to make fine shreds.

Cinnamon applesauce: Carrot cake is traditionally spiced with cinnamon and sometimes other spices. By using cinnamon flavored applesauce, you get some of that spice in these brownies. Make sure to use unsweetened applesauce. The brownies are already quite sweet from the chocolate. If you can’t find unsweetened cinnamon applesauce, you can use regular unsweetened applesauce and add some cinnamon to it.

White chocolate: White chocolate forms the base for these brownies. I chose to make white chocolate brownies so that the carrot can shine through.

Flour: A little bit of all purpose flour is added to absorb the excess moisture and to help provide structure for the brownies.

If desired, you can top these with a cream cheese frosting but it is completely optional. The brownies are quite sweet on their own. I added the frosting mainly for decorating.

How to Make Carrot Cake Brownies

The white chocolate is first melted until smooth. The applesauce is then whisked in until the batter is uniform. The flour is then sifted in and whisked in. Finally the carrots are stirred in until evenly mixed. The batter is then poured into your prepared loaf pan and baked.

Brownie Texture

Please note that these are carrot cake flavored white chocolate brownies. They are not blondies. There is often confusion between the two. Blondies have a texture somewhere that is between a cookie and a cake. They are a bar-type dessert that is usually made with brown sugar.

White chocolate brownies are just like regular brownies made with cocoa except that they are made with white chocolate. These brownies have chewy edges. The center is fudgy. When eaten warm the center will be fudgy, gooey and not quite set. When they have fully cooled the center will be more firm.

More Carrot Recipes

• 3 Ingredient Carrot Cake Donuts
• 3 Ingredient Carrot Bread
• 4 Ingredient Carrot Cake Oatmeal Cookies

4 Ingredient Carrot Cake Brownies

Servings: 8 brownies

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Course: Dessert

Cuisine: American

These carrot cake brownies taste like carrot cake in brownie form. They are sweet, chewy and fudgy. The brownies can be eaten as is or topped with a cream cheese frosting.

5 from 1 vote

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Ingredients

• 1 cup (172 g) white chocolate chips
• 7 tbsp (106 g) unsweetened cinnamon applesauce
• 1/4 cup (31 g) all purpose flour
• 1/3 cup (26 g) finely shredded carrots

Instructions

• Preheat oven to 350°F (177°C). Line an 8 x 4 inch loaf pan with parchment paper.
• Add white chocolate chips to a large microwave-safe mixing bowl. Heat chocolate in 15-30 second intervals, stirring in between with a spatula until chocolate is completely melted and smooth. You can also melt the chocolate on the stove using the double boiler method.
• Add in applesauce. Using a whisk, mix until the mixture becomes uniform in color and no white chocolate streaks remain.
• Sift in the flour, one tablespoon at a time, whisking it in after each addition. The sifting can be done by simply adding the flour through a small mesh strainer. Whisk after each addition until the flour is fully incorporated into the batter and no flour lumps remain.
• Add in the carrots and stir until they are evenly mixed in.
• Pour batter into your prepared baking loaf pan. Bake for about 40-45 minutes or until the surface is a medium golden brown and edges are a dark brown. The longer you bake, the chewier the edges will be. A toothpick inserted should come out clean but the surface of the brownies will be quite soft and not set. Let brownies cool fully before cutting and serving.

Notes

• Please note that these are white chocolate brownies and not blondies. The texture will be just like that of a brownie made with cocoa except that the brownies are white. They are chewy around the edges and very moist and fudgy in the middle. If they are eaten soon after they are baked, the center will be gooey and not quite set. After they are fully cooled, the center will be more firm.
• Use a good brand of white chocolate chips and using a fresh bag. Some of the cheaper brands or white chocolate that is old will not melt well. I used Nestle white chocolate chips.
• I recommend using unsweetened applesauce because the brownies are already very sweet from the white chocolate.
• If you can't find unsweetened cinnamon applesauce, you can just add 1/2 tsp cinnamon to unsweetened applesauce.
• The flour should be sifted in and mixed in one tablespoon at a time, otherwise it will be very difficult to mix out the flour lumps.
• Optional Cream Cheese frosting. The frosting is completely optional. The brownies are quite sweet already but if you want frosting to make them more like carrot cake, you can definitely add it.
  • 2 oz full fat cream cheese, softened to room temperature
  • 1 tbsp unsalted butter, softened to room temperature
  • 1 cup + 2 tbsp powdered sugar 
  • Beat the cream cheese and butter until creamy and light. Add in powdered sugar and beat in at low speed until smooth. If needed, you can add a few more tbsp of powdered sugar if you want your frosting to be stiffer.
  • I also sprinkled some chopped pecans on top of the frosting 
• Estimated nutrition does not include the frosting.

Nutrition

Serving: 1brownie, Calories: 184kcal, Carbohydrates: 27g, Protein: 2g, Fat: 7g, Saturated Fat: 7g, Sodium: 25mg, Fiber: 0.5g, Sugar: 24g, NET CARBS: 27

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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