Carrot Cake Brownies

I am on a bit of a detox this week.  Laugh all you want (as trust me, I’m not a traditional diet person), but I’m just really trying to end this semi-permanent bloat that I’ve been feeling lately.  So this week, we’ve been cutting out dairy, gluten, caffeine, meat and really anything which could be bothering my tummy.  This has meant a lot of herbal tea, a lot of vegan yogurt and plenty of recipe advice from Gwyneth Paltrow.  I’m definitely not loving it at the minute – it does feel like I’m not quite full ever and I miss ice cream.  But on the other hand, I realised that it is too easy for me to reach for a Coke or some chocolate or some crisps when I’m hungry – rather than something a bit healthier.  So hopefully once I’ve finished eating my weight in carrot sticks, I’ll have reset myself a bit and think a bit more about what I’m snacking on.

But it really is all about moderation.  So once I’ve snacked on some gluten-free fish fingers, I plan on going for some Carrot Cake Brownies once my detox is over.

Carrot Cake Brownies (adapted from Crazy for Crust)

Ingredients:

1/2 cup canola oil

1 cup dark brown sugar, packed

1 egg (room temperature)

1 tablespoon vanilla extract

1 cup plain flour

1/2 cup cocoa powder

1 teaspoon cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon allspice

1/4 cup shredded carrots

1/4 cup Carrot Cake M&Ms

DSC_2163

Mix together oil, brown sugar, eggs and vanilla extract.

DSC_2164Sift in dry ingredients.

DSC_2165 DSC_2166

Mix in shredded carrots and M&Ms.

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Place in lined brownie pan.

DSC_2169 Bake at 350F for about half an hour and allow to cool completely.

DSC_2173Cut up and serve.

 

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One comment

  1. […] in our time!  But since I had previously used them to make something more traditionally “carrot cake” (giving in to the other side, of course), I knew it had to be a blondie.  I didn’t […]

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