The carrot, chocolate, and coconut cake is a very soft and delicious dessert, perfect for breakfast or a daily snack. A very quick dessert to prepare, like the carrot cake, equally soft and delicious. I made the carrot cake inspired by the Camilla cake recipe by GialloZafferano. I had indeed tried it during a course at their editorial office with some of my colleagues.
You liked it a lot too, so I thought of making a variant, replacing almond flour with grated coconut and adding chocolate chips to make it even more delicious. Simple and truly irresistible, this carrot, chocolate, and coconut cake I’m sure will conquer you too!
If you are interested in other dessert recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 345.00 (Kcal)
- Carbohydrates 41.65 (g) of which sugars 25.66 (g)
- Proteins 5.76 (g)
- Fat 18.67 (g) of which saturated 5.81 (g)of which unsaturated 9.39 (g)
- Fibers 1.80 (g)
- Sodium 76.24 (mg)
Indicative values for a portion of 117 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
- 8 oz carrots
- 2 eggs
- 1/4 cup vegetable oil
- 1/3 cup sugar
- 3/4 cup all-purpose flour
- 1/3 cup grated coconut
- 1 tsp baking powder
- 1 packet vanillin
- 1/4 cup milk
- 1/3 cup dark chocolate chips
Tools
- Mixer
- Springform Pan 20 cm
- Mixing Bowl
- Cutting Board
- Knife
- Peeler
- Blender
- Whisk
- Spatula
- Parchment Paper
Steps
First, clean the carrots. Cut the ends and peel them with the help of a peeler. After that, cut them into chunks and transfer them to the blender with the oil. Then blend and set aside. Next, place the eggs with sugar and vanillin in a mixing bowl. You can replace the vanillin with lemon zest. I preferred vanillin because I don’t particularly like the combination of lemon zest and chocolate.
Subsequently, beat the eggs with an electric mixer until you get a fluffy and foamy mixture. Then add the flour, grated coconut, and baking powder. Mix the ingredients with the help of a whisk until they are well combined.
Then add the milk and mix again. Finally, add the previously blended carrots and chocolate chips. Mix all the ingredients well with the help of a spatula until you get a homogeneous mixture.
Line a 20 cm springform pan with parchment paper and pour in the batter. Bake the cake in a preheated static oven at 180°C (350°F) for 35 minutes. Obviously, the baking time is relative, as it depends on the type of oven you have. Before removing the cake from the oven, always check the baking by inserting a toothpick in several places in the cake. If it comes out dry, the cake is ready. Otherwise, continue baking for the necessary time.
After the baking time, remove the cake from the oven and let it cool. Then, you can remove it from the pan and enjoy it.
Storage and Tips for Carrot, Chocolate, and Coconut Cake
The coconut cake with carrots and chocolate can be kept in a cool, dry place for 2 or 3 days, covered with a glass dome.
FAQ Questions and Answers for Carrot, Chocolate, and Coconut Cake
Can I omit the chocolate chips?
Yes, you can skip them, or replace them with white chocolate chips or coarsely chopped nuts.
