Carrot Brownies

by Susan on March 13, 2012

Yes, carrot brownies. Sounds crazy, huh? I promise there is a method behind my madness! I have expressed my adoration for Pinterest earlier, and my obsession increased ever since a fellow blogger clued me in on how I could see what recipes or mine others have “pinned” on their own boards. It’s fun voyeurism to be sure, but I also find it quite informative.

I created flourless pumpkin brownies on a whim in the fall, just looking for another way to incorporate one of my favorites into a healthy baking recipe. I was shocked when I found the recipe was the most “pinned” of my whole lineup! Since that recipe proved so popular, I decided to try to take it out for another spin.

my heaping mound of carrot pulp

I juice almost every morning, and find myself with a large heap of carrot pulp left over. Rather than waste it, I decided to see how carrot would work in my flourless brownie recipe. The results were a huge success! Neither kid had a clue as to the healthy ingredient in their afternoon snack, nor that it likewise contained no gluten, dairy or refined sugar.

If you don’t have heaps of spare carrot pulp on hand, finely grated carrot would work just fine too. Likewise, you could also substitute zucchini, pumpkin and squash. I imagine unsweetened applesauce might also work, though it’s a little less thick than the others so the texture of the final product might be a little softer.

Carrot Brownies

1 1/2 cup finely grated carrot (or carrot pulp)
2 eggs
1/4 cup melted butter or coconut oil
1 tsp. baking soda
pinch of salt
1/4 cup cocoa powder
1 tsp. vanilla
1 tsp. cinnamon
1/4 cup almond butter
1/3 cup natural sweetener of choice (I used raw honey)
1/3 cup chocolate chips
1/4 cup raw walnut or pecan pieces

Preheat oven to 350. Combine all ingredients except chips and nuts. I used my stand mixer to ensure everything got well mixed, but a wooden spoon and elbow grease would work too!

Stir in chips and nuts. Spread evenly in a greased baking pan or in individual muffin cups. Bake for 35-40 minutes until cooked through (with my muffin cups these were done at 35).

These were such a huge hit that the batch is almost gone. They were healthy enough to serve up before school this morning… both kids were more than willing to eat brownies for breakfast!

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