Loving good vegan brownies recipe, this easy vegan carrot brownies recipe is adapted from my whole grain brownies recipe. I have plenty of carrots and craving for some brownies so I decided to combine the two.
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For this recipe I mix different ingredients, I use all-purpose flour and whole grain flour, then instead of using half a cup of canola oil, I use one-fourth cup with another one-fourth cup of applesauce.
While it may not be super fudgy because of lesser fat content this vegan carrot brownies have an ooey-gooey texture and taste. I’m happy with the final result because these carrot brownies are ultimately guilt-free and super moist.
For this recipe, you can use an 8×8 baking pan or any pan you have, in my case I use my glassware of 5×7 so I can easily keep it in the fridge and it can yield up to 18 servings. If you want oil-free brownies instead of one-fourth cup use one-half cup of applesauce or do try my whole grain oil-free brownies where I use my homemade applesauce.
For this vegan carrot brownies recipe, I skip the flax egg usually, I would use flax egg for my baking but then since I have tried none with my dairy-free fudgy brownies I decided to do the same again.
Health Benefits of Carrots
Raw carrot is 88% water with 9.6g carbohydrates and 0.9g protein. It is a good source of Vitamin A since carrots have beta carotene which helps with good vision and is a great source of Potassium and vitamin B6.
Aside from adding carrots to your cooking and baking, you can also try making your own carrot juice. Although I prefer mixing it with orange, sorry but I want a healthy drink that is also enjoyable to drink. Here is a simple orange and carrot juice recipe.
Be sure to check the notes section for any recommendations or troubleshooting with the recipe.
Vegan Carrot Brownies Recipe
Ingredients
- 1/2 cup (64g) unbleached all-purpose flour
- 1/4 cup (32g) whole grain flour
- 1/2 cup (60g) natural cocoa powder
- 2 cups (360g) natural brown sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup grated carrot (medium-sized)
- 1/4 cup canola oil
- 1/4 cup homemade applesauce
- 2 tsp vanilla extract
- 1 cup nondairy milk (unsweetened)
Instructions
- Preheat oven to 350°F or 180°C.
- Prepare baking pan. Either grease your baking pan or put a parchment paper having extended on either two sides to easily lift the brownies after baking. For these carrot brownies, I use a 5×7 in glassware.
- Prepare carrot, about a medium size peel ski, wash and dry then grate. Squeeze excess water from the carrot but not too much you still want that extra moisture to be added to your batter.
- In a medium bowl sift dry ingredients. All-purpose flour, whole grain flour, and cocoa powder then add baking powder and salt. Mix to combine.
- In a large bowl, pour sugar, add vanilla, dairy-free milk, grated carrots, applesauce and oil. Mix until well combined.
- Pour the dry mixture with the liquid mixture slowly until everything is well combined. Try no to over mix the batter.
- You may add chocolate chips. (optional)
- Add little grated carrots on top before baking. (optional)
- Transfer to your baking pan and bake for about 30-35 minutes or until a toothpick is inserted in the center and comes out clean.
- Remove from the oven after baking and let it cool first for about 20 minutes.
- Serve and enjoy.
- Transfer leftovers in an airtight container. You can keep it in the fridge to last longer.
Notes for vegan carrot brownies recipe
- To make these carrot brownies gluten-free use a tested type of flour like Bob’s red mill gluten-free 1:1 baking flour.
- You can also use white or sugar of your choice, except for powdered sugar.
- If you want this totally oil-free use ½ cup of applesauce. Using vegan butter is also possible with the same measurement.
- Instead of dairy-free milk, you can also use 1 cup of water.
- If you want it to have an extra rich chocolatey taste add 2 tbsp of coffee granules.
Nutrition
This recipe can yield up to 18 servings with 126 calories per serving. Total Fat 3.7g | Saturated Fat 0.5g | Cholesterol 0mg | Sodium 143mg | Total Carbohydrate 23.1g | Dietary Fiber 1.5g | Total Sugars 17.4g | Protein 1.3g | Vitamin D 6mcg | Calcium 48mg | Iron 1mg | Potassium 83mg
Nutrition calculation is based using an online calculator (verywellfit) and for reference use only.
Vegan Carrot Brownies Recipe
Equipment
- 2 mixing bowls
- measuring cups and spoon
- whisk and spatula
Ingredients Needed
- 1/2 cup (64g) unbleached all-purpose flour
- 1/4 cup (32g) whole grain flour
- 1/2 cup (60g) natural cocoa powder
- 2 cups (360g) natural brown sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup grated carrot (medium-sized)
- 1/4 cup canola oil
- 1/4 cup homemade applesauce
- 2 tsp vanilla extract
- 1 cup non-dairy milk (unsweetened)
Instructions
- Preheat oven to 350°F or 180°C.
- Prepare the baking pan. Either grease your baking pan or put a parchment paper having extended on either two sides to easily lift the brownies after baking. For these carrot brownies, I use a 5×7 in glassware.
- Prepare carrot, about a medium size peel ski, wash and dry then grate. Squeeze excess water from the carrot but not too much you still want that extra moisture to be added to your batter.
- In a medium bowl sift dry ingredients. All-purpose flour, whole grain flour, and cocoa powder then add baking powder and salt. Mix to combine.
- In a large bowl, pour sugar, add vanilla, dairy-free milk, grated carrots, applesauce, and oil. Mix until well combined.
- Pour the dry mixture with the liquid mixture slowly until everything is well combined. Try no to over-mix the batter.
- You may add chocolate chips. (optional)
- Add little grated carrots on top before baking. (optional)
- Transfer to your baking pan and bake for about 30-35 minutes or until a toothpick is inserted in the center and comes out clean.
- Remove from the oven after baking and let it cool first for about 20 minutes.
- Serve and enjoy.
- Transfer leftovers in an airtight container. You can keep it in the fridge to last longer.
Video
Notes
- To make these carrot brownies gluten-free use a tested type of flour like Bob’s red mill gluten-free 1:1 baking flour.
- You can also use white or sugar of your choice, except for powdered sugar.
- If you want this totally oil-free use ½ cup of applesauce. Using vegan butter is also possible with the same measurement.
- Instead of dairy-free milk, you can also use 1 cup of water.
- If you want it to have an extra rich chocolatey taste add 2 tbsp of coffee granules.
Other guilt-free baked goodies
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These are really good and fudgy! I used maybe 1/4 cup less sugar and they were sweet enough and the texture was still good. 🙂
Yes its sweet enough with that amount of sugar too, thank you for your comment.
Easy, healthy and delicious!
Great way to get some extra healthy veggies into a treat that my kids will eat. Thanks for sharing.
These brownies are making me drool!
Can’t get over how delicious this was! Thanks for the recipe!