Tuesday, March 13, 2012

Carrot Brownies


I love to check Google Analytics to see how my website is doing, but also to learn a bit more about who visits. I particularly enjoy finding the search terms that land people on my site; who knew that "paleo brownie" and "flourless pumpkin brownie" would be such popular queries?

This inspired me to change things up a bit, transforming the pumpkin brownie recipe I created in fall. It also helped that I had a nice heaping pile of carrot pulp after juicing! This recipe could be made with grated carrot, as well as zucchini, pumpkin, squash... you name it.


I baked my brownies in individual muffin cups, to save the extra step of slicing them. When I served these up two my kids, neither had a clue that they contained vegetables. I'm likewise sure they wouldn't have guessed they lacked flour or sugar either, but then again that's not exactly how elementary school kids think!

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 sweetener of choice (I used raw honey)
1/3 cup unsweetened carob chips (or chocolate)
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).

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