Ingredientes para Carrot Coconut Brownies
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Cinnamon
- Nutmeg
- ½ cup (1 stick) unsalted butter
- Brown Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Carrot
- Dried Pineapple
- 1 cup shredded sweetened coconut
- ½ cup raisins
- ½ cup chopped walnuts
- Light Cream Cheese
- ¼ cup orange juice
- 2-3 cups powdered sugar
- a pinch of orange zest
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Cómo preparar Carrot Coconut Brownies
- Preheat oven to 350°F (175°C). Grease and flour a 9x9 inch baking pan.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt, 1 teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg.
- Set aside.
- In a large bowl, cream together ½ cup (1 stick) unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Grate 1 cup carrots and add to the wet ingredients. Stir in the dry ingredients until just combined.
- Fold in 1 cup shredded sweetened coconut, ½ cup chopped walnuts, and ½ cup raisins.
- Gently mix until everything is incorporated.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan before frosting.
- Prepare the Orange Cream Cheese Frosting:
- In a medium bowl, beat together 8 ounces cream cheese (softened), ¼ cup orange juice, 1 teaspoon vanilla extract, and a pinch of orange zest until smooth.
- Gradually add 2-3 cups powdered sugar, beating until light and fluffy.
- Frost the cooled brownies and let set in the refrigerator for at least 30 minutes to firm up.
- Cut into squares and serve.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
64g
Fat
12g
Carbs
7g
