Carrot and peanut butter brownies

I rarely eat dessert (I'm more into fresh fruits) but I have been craving a decent cake for about a week now. I decided to bake these delicious chewy carrot and peanut butter brownies. They turned out REALLY good. Oh yes. I also my make my own peanut butter. Just buy some salted and roasted peanuts and blend them with a food processor or hand blender until you have a smooth peanut butter. So much cheaper and no extra unnecessary stuff.

Grated carrots will make the brownies juicy and you can barely recognize them. And it is always better to bake the brownies for a rather lesser time than to overcook them. Would be perfect if you can make them the night before and store them in the fridge but to be honest, I waited for 20 minutes after the brownies came out of the oven and ate one piece. DELICIOUS!

12x9 inch / 32x24 cm baking dish / 12 brownie squares


  • ¾ cup / 100 g whole-wheat flour
  • 4 Tbsp all-purpose flour
  • 2 tsp baking powder
  • 4 Tbsp cocoa powder
  • 10 Tbsp brown sugar
  • 10 oz / 300 g carrots (about 8 medium carrots)
  • 3 ½ oz / 100 g dark vegan chocolate
  • 2/5 cups / 100 ml water
  • ¼ cups / 50 ml sunflower oil
  • 1 tsp apple cider vinegar
  • 3 Tbsp peanut butter

Pre-heat the oven to 350 F / 180 C . Mix the dry ingredients, add grated carrots, melted chocolate, water, oil, vinegar and peanut butter. Mix until you have a smooth batter. Grease a deeper baking dish, cover the bottom with a baking paper, pour in the batter and spread it around evenly. Cook for 25 minutes at 350 F / 180 C. In the meantime, you can prepare the glaze:


  • 3 ½ oz / 100 g dark vegan chocolate
  • 2 Tbsp peanut butter

Melt the chocolate, add peanut butter and stir. When the cake is baked, cover it with glaze and let it cool for about 15 minutes or over night (in the fridge) before serving.