Carrot, chocolate, and coconut cake: soft, fragrant, and very easy to prepare, perfect for breakfast or a snack for the whole family. In our house, there is always a homemade dessert in the morning, a little treat that makes the day sweeter and lighter.
Browsing through an old cookbook, I found this carrot, chocolate, and coconut cake that immediately inspired me, and I decided to try it as it was written: simple and genuine. After the first taste, it quickly became one of our favorites!
The batter is very easy and can be prepared in just a few minutes: simply grate the carrots, chop the chocolate, and mix everything with a whisk. The result is a moist, soft, and fragrant cake that keeps well for a few days.
A perfect base to customize: you can use milk chocolate, coconut chocolate, or add nuts, but I recommend keeping the amount of carrots and coconut flour unchanged to not alter its texture.
Before moving on to the recipe, here are other delicious breakfast ideas:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 275.98 (Kcal)
- Carbohydrates 31.69 (g) of which sugars 14.99 (g)
- Proteins 5.46 (g)
- Fat 15.32 (g) of which saturated 3.87 (g)of which unsaturated 5.62 (g)
- Fibers 2.10 (g)
- Sodium 28.97 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 eggs
- 3/4 cup sugar
- 1 1/2 cup all-purpose flour
- 1 1/4 cup coconut flour
- 1 1/2 cup carrots
- 3/16 cup milk
- 3.5 tbsp vegetable oil
- 3.5 oz dark chocolate
- 1 packet vanillin (or vanilla flavor)
- 1/2 packet baking powder
- powdered sugar (optional for serving)
Tools
Use a 10-inch pan for perfect and even cooking, or a 9-inch if you prefer a taller and fluffier cake. Avoid smaller molds to not compromise the cooking.
- 1 Grater
- 1 Electric Whisk
- 1 Pan
Preparation
My advice before starting to mix the cakes is always the same: prepare all the ingredients first. This small step will save you time and make the preparation much simpler and more enjoyable.
Weigh everything you need and arrange it on the work surface, just as you see in the photo: only the chopped chocolate is missing. In the meantime, focus on the carrots: peel them, wash them, and julienne them with a grater, so they’ll be ready to be incorporated into the batter.
The batter for this carrot, chocolate, and coconut cake is really simple and can be prepared in a few minutes.
In a large bowl, break the eggs and add the sugar, then beat them well with a whisk until the mixture becomes light, frothy, and fluffy.
At this point, gradually add the rest of the ingredients, following the order indicated in the list: flour, coconut flour, grated carrots, milk, and oil. The yeast should be incorporated last, while the chopped chocolate will only be added on the surface.
Grease the pan well or butter and lightly flour it, so the cake won’t stick. Pour the batter inside and spread the roughly chopped chocolate pieces on top.
With a toothpick, give a slight quick stir, just to let some chocolate pieces sink into the batter, irregularly: during baking, the chocolate, being heavier, will still distribute well inside the cake, creating delicious “veins”.
Bake in a preheated oven at 350°F for about 30-35 minutes. To check if it’s done, insert a skewer into the center of the cake: if it comes out dry, your carrot, chocolate, and coconut cake is ready.
NOTES
Always remember that while preparing the batter, since it’s very quick to make, it’s convenient to turn on the oven in advance, so it will be hot when it’s time to bake the cake.
To serve, I sprinkled a bit of powdered sugar on the surface, but it’s completely optional: the cake is delicious even without.
The carrot, chocolate, and coconut cake remains soft and fragrant for 2-3 days if stored under a lid or in an airtight container.
If you liked the recipe or have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram, and X.
FAQ
Can I substitute the chocolate in the carrot, chocolate, and coconut cake?
Yes! You can use milk chocolate, coconut chocolate, or even add dried fruits, almonds, or hazelnuts. However, I recommend not changing the amount of carrots and coconut flour to keep the cake soft and moist.
How long does the cake keep?
The cake remains soft and fragrant for 2-3 days if stored in an airtight container or under a lid. It’s perfect for homemade breakfast or snacks.
