Light Carrot Cocoa Snack Cake Brownies Recipes

LIGHT CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 13-by-9-inch metal baking pan with nonstick spray. Line the bottom with parchment paper.
• Whisk together the all-purpose flour, pastry flour, baking powder, cinnamon, baking soda, allspice, ginger and 1/2 teaspoon salt in a medium bowl.
• In a large mixing bowl, add the eggs, egg white, brown sugar and granulated sugar and beat until light and creamy, about 3 minutes. Add the pineapple and vegetable oil and mix until thoroughly incorporated into the batter, about another minute.
• Add the dry ingredients in thirds and mix until combined, 1 to 2 minutes. Add the carrots and mix until just combined.
• Pour the batter into the prepared baking pan and bake for 35 minutes. Let the cake cool completely before flipping out of the pan and removing the parchment paper. Top with the cream cheese frosting.
• Beat the cream cheese, powdered sugar and lemon zest together until light and fluffy. Frost the carrot cake.

LIGHT CARROT COCOA SNACK CAKE --(BROWNIES)

Steps:

• Preheat oven to 350° and spray a 9 inch square pan with sprayable oil.
• Mix cocoa, flour and baking powder in a bowl.
• Mix in shredded carrots and sugar.
• In another small bowl, mix egg whites, milk, apple sauce and vanilla.
• Lightly beat with fork and add to dry ingredients.
• Mix just until blended.
• Pour batter into pan and bake for 20-25 minutes.
• Cool and cut into squares.

GIANT BROWNIE SNACK CAKE

Steps:

• For the brownie cake: Preheat the oven to 350 degrees F. Coat a 10-inch springform pan with cooking spray.
• Melt the semisweet chocolate chips and butter in a medium saucepan over low heat, stirring until smooth, about 5 minutes. Off the heat, whisk in both sugars; cool slightly. Whisk in the eggs, one at a time, and the vanilla until smooth. Stir in the flour and salt until just smooth and combined (do not overmix).
• Add the batter to the prepared pan and spread evenly with an offset or rubber spatula. Bake until the top is glossy and a toothpick inserted into the center comes comes out with only a few moist crumbs attached, about 50 minutes. Cool completely on a rack.
• For the ganache and decorating: Put the semisweet chocolate chips and cream in a medium heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) and heat until chocolate is melted and mixture is smooth, stirring occasionally, about 4 minutes. Pour the ganache over the cooled brownie and spread into an even, smooth layer. Sprinkle immediately with the candy-coated chips. Refrigerate until set, about 30 minutes.
• Remove the outer ring to unmold the cake. Cut into slices and serve.

CARROT CAKE BROWNIES RECIPE

Steps:

• Preheat oven to 350°F. Line a 9x9" pan with foil and spray with cooking spray.
• Stir together oil, sugars, and eggs. Stir in cocoa, vanilla, cinnamon, salt and ground ginger. Slowly stir in flour. Stir in grated carrots.
• Pour into prepared pan and bake 25-28 minutes. Cool before frosting.
• To make frosting: Mix cream cheese and powdered sugar with a hand mixer. Add vanilla then add 1 tablespoon milk and mix until smooth adding up to 1 more tablespoon milk for desired consistency (whether you want to frost them vs drizzle as I did).

CARROT SNACK CAKE

Steps:

• Set oven to 325 degrees.
• Set oven rack to second lowest position.
• Grease a 9-in square pan.
• For cake; combine first 8 ingredients.
• Beat on med speed 3 mins, scaping down sides of bowl.
• Stir in last 3 ingredients; mix well.
• Spread evenly in pan.
• Bake for 50-60 mins, or until cake tests done.
• Cool.
• FOR ICING; Cream the cream cheese with butter until fluffy.
• Add the icing sugar, beat until well mixed and smooth; about 1 minute.
• Add all remaining ingredients, beat until well mixed and fluffy.
• Spread over cooled cake.

CARROT SNACK CAKE

Steps:

• In a small mixer bowl beat margarine and sugar til blended.
• Beat in egg, milk, and vanilla.
• Stir in carrot.
• In another bowl combine flour, powder, cinnamon, salt and nutmeg.
• Add carrot mixture and stir until blended.
• Spray an 8x8x2" baking pan with nonstick cooking spray.
• Pour batter evenly into pan.
• Bake in a 350°F oven for 20-25 minutes or until a toothpick inserted in the centre of the cake comes out clean.
• Cool on wire rack.

BROWNIE CARROT CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• For the brownie, in a bowl, mix butter, sugar, cocoa and eggs until creamy. Add flour, baking soda and mix well. Reserve.
• Transfer batter to a greased and floured 9-inch (22 cm) bundt pan and spread evenly.
• Bake for 25 minutes. Set aside.
• For the carrot cake, in a blender mix carrots, oil, eggs, sugar until well combined. Add flour, baking powder and blend to combine and smooth.
• Pour the carrot cake batter over the pre-baked brownie.
• Bake for 45-50 minutes, or until a toothpick comes out clean. Set aside for 10 minutes to cool before turning out.
• For the chocolate sauce, mix chocolate and cream in a small bowl and microwave on medium power for 1 minute and 30 seconds, stirring at each 30 seconds.
• Pour the chocolate sauce over the cake.
• Serve with more sauce.
• Enjoy!

LIGHT CARROT CAKE

Steps:

• In a large bowl, combine the first four ingredients; beat for 30 seconds. Combine flour, baking powder, cinnamon, allspice, baking soda and salt; add to the orange juice mixture and mix well. Stir in carrots. , Pour into an 8-in. square baking pan that has been coated with cooking spray. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool; dust with confectioners' sugar.

COCOA CAKE BROWNIES

Steps:

• In a large bowl, combine the butter and sugar. Add eggs, one at a time, stirring well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to butter mixture just until moistened., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack.