Vegan Carrot Brownies

Posted by Jennifer (the RD) on September 26, 2012

This is a recipe I used as a food sample in my vegetarian class.  I re-vamped a zucchini brownie recipe, and I think this version is tastier.  This is an unfrosted version, but you can frost it.  I do like to frost it, but thought you should see what it looks like unfrosted.


½ cup vegetable oil (I used canola oil)

1 ½ cups white sugar

2 tsp. vanilla extract

2 cups all purpose flour

½ cup unsweetened cocoa powder

1 ½ tsp. baking soda

1 tsp. salt

2 cups finely shredded carrots


Preheat oven to 350 degrees.  Grease and flour a 9X13 inch baking pan.

In a large bowl, combine carrots, oil, sugar, and vanilla extract.  Let rest for approximately 15 minutes at room temperature so that the carrots become very soft.   Combine flour, cocoa powder, baking soda and salt.  Add to the carrot mixture.  The mixture will be quite dense, so make sure that all of the ingredients are incorporated.  Press into the baking pan and bake 25-30 minutes.  Set aside to cool and frost with a vegan frosting

 ♥ ♥

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10 responses to “Vegan Carrot Brownies

  1. Jennifer Student

    Yummy! I will have to try this recipe. 🙂

  2. Thanks for bringing this to foodie friends friday. I love turning treats into something healthy!

  3. I like the carrot idea. I’ve made brownies with zucchini before, but never carrots…. hmmmmmm. Thanks for sharing.

  4. Kim

    As a student in your Vegetarian Lifestyle class, I LOVED these brownies! Definitely a new favorite recipe!

  5. Jennifer RD

    Thanks for visiting our blog! Good luck with your recipe for Linda’s course 🙂

  6. Love this recipe! I will be making this! Thanks for sharing at Heavenly Treats Sunday Link Party!

  7. Yummy! These are featured over at heavenly treats link party, make sure to come back on Friday to get your button!

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