'guilty as charged' - but now it's pretty amusing...

When my kids were little and would, given the option, make remarkably bad choices in their food consumption, like any self-respecting mom, I tried to smuggle in nutrition where- and when-ever possible. To the (now laughable) extent of putting carrots in all kinds of things that you (and they) would not have suspected of being 'seeded' with healthy vegetables. Things like meatloaf and chili, where it would be fairly easy to disguise items of nutritional value. Like carrots, that are really pretty tasteless when included with more flavorful things, and easily camoflauged when added to meat or tomato-y dishes.

So naturally, when perusing a magazine in some random medical office years ago, a recipe like Carrot Brownies would capture my attention. I requested a copy from the receptionist (rather than the usual surreptitious rrrriiiippping sound) and have made it a number of times over the years. I think it's pretty good, and sneakily, with two cups of grated carrots - mostly, sorta, kinda good for you too.

The batch I just stirred up is in two small square layer cake pans instead of 9 x13, as I have somehow mis-put my larger pan. I guess took it someplace with something good in it, and the pan wandered off. Sad, since it was insulated, with a plastic cover - now gone with the wind...

Brownie Carrot Cake

1 (19 oz box) fudge brownie mix
4 large eggs
2 cups grated carrots
1 1/2 cups mayonniase
1 cup granulated sugar
1 tsp. cinnamon
1 tsp. vanilla
1 cup chopped nuts
Combine eggs and sugar, beat well, add mayo. then flavorings. Stir in brownie mix, blend well. Add carrots and nuts. Pour into oiled 9 x 13 pan. Bake at 350 degrees about 50 min., test with pick for doneness. Cool completely, Dust with confectioners sugar. Cut into squares.

If you want to turn this into a controlled substance, you will want to make a wonderful topping to spread on after the brownies are cooled...

Coffee flavored icing

Combine 1 T. instant coffee granules, and 1 T. vanilla with 2 T. water, set aside. Heat 3 T. butter and 3 T. brown sugar over low heat, until the butter melts. Stirring, cook for two min. Remove from heat, stir in 1 1/3 cups confectioners sugar (more if it seems a bit thin.) Spread over cool brownies, or just eat from the pot, with a spoon....but: Don't call me when you get sick.