Carrot-Nut Brownies

Carrot-Nut Brownies

Moist, raisin-studded carrot brownies make a nourishing, not-too-sweet, dessert snack. They are ideal for the lunch box or picnic basket.

Time to prepare: 20 minutes
Difficulty: Average


1/2 cup butter or margarine
3/4 cup brown sugar
1 egg
1 cup all-purpose flour
1 tsp baking powder
1 tsp. cinnamon
1/2 tsp. each ginger and salt
1 cup grated carrots
1 tsp. vanilla
1/3 cup raisins
1/2 cup chopped walnuts


Melt butter. Combine with sugar in a mixing bowl. Blend together.

Beat in the egg.

Combine flour, baking powder, cinnamon, ginger, and salt. Blend
into egg-butter mixture.

Stir in grated carrots, vanilla, and raisins.

Spoon batter into a buttered 8-inch square pan.

Sprinkle with chopped nuts.

Bake at 350°F for 25 to 30 min. Cool.

Cut into 2-inch squares.

Variation: Cut brownies into larger squares (you can get 9 large squares
from 1 pan). Top each square with a scoop of vanilla ice cream, hot
caramel topping and a sprinkling of chopped walnuts.


16 brownies

These cookies are best made a day or two in advance. Store in an airtight container.

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