Low Fat Carrot Cake Brownies

9
Servings
20m
Prep Time
30-35m
Cook Time
50m
Ready In


"This turned out very moist and tasty for being low fat."

Original recipe yields 9 servings
OK

Nutritional

  • Serving Size: 1 (169.1 g)
  • Calories 346
  • Total Fat - 11.8 g
  • Saturated Fat - 3.4 g
  • Cholesterol - 0 mg
  • Sodium - 794.2 mg
  • Total Carbohydrate - 58.1 g
  • Dietary Fiber - 5.1 g
  • Sugars - 31 g
  • Protein - 5.4 g
  • Calcium - 85.2 mg
  • Iron - 1.8 mg
  • Vitamin C - 4.4 mg
  • Thiamin - 0.3 mg

Step 1

Preheat the oven to 350° F.

Step 2

Spray 9" x 13" baking pan with a good coat of PAM.

Step 3

Peel and shred 3-4 medium carrots to get about 2 cups of carrots. A little more or less should be okay.

Step 4

Chop 1/2 cup of walnuts.

Step 5

Drain one 20 oz can of crushed pineapple. Enjoy a cup of the pineapple juice while you're working.

Step 6

In a medium bowl, combine 2 eggs or egg substitutes, 2 tablespoons oil, and 2 teaspoons vanilla. Stir well, then add in the carrots, pineapple, and walnuts.

Step 7

In a large bowl mix 1 1/2 cup flour, 1 cup sugar, 1/4 cup flaked sweetened coconut, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, and 2 teaspoons cinnamon. Mix well with a wire whisk. Now fold the wet into the dry and keep folding until all is incorporated.

Step 8

Pour into baking pan and spread reasonably smooth. Bake until a toothpick comes out clean. About 30-35 minutes. Remove and allow to cool in the pan.

Step 9

If you want to frost it with some cream cheese frosting, wait until it's completely cooled.

Tips & Variations


No special items needed.

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