Carrot cake with chocolate is soft, tender, and delicious. Carrot desserts are so good! A delightful orange color that immediately brings cheer, and they’re also very healthy. In fact, carrots are rich in vitamins, fiber, and antioxidants and low in calories. To prepare this carrot cake, you don’t even need to pre-cook the carrots; just blend them into a delightful orange cream to add to the mixture. The result is a soft and very tender cake that I made more indulgent with lots of dark chocolate pieces. I recommend not missing the recipe for the Whole Almond Cake and the recipe for the Buckwheat Apple Cake. If you like carrot desserts, or even if you don’t, this is a recipe not to be missed. Let’s head to the kitchen and prepare together a delicious Carrot and Chocolate Cake
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Cheap
- Portions: For a 20 cm diameter pan
- Cooking methods: Oven
- Cuisine: Italian
- Energy 198.06 (Kcal)
- Carbohydrates 27.86 (g) of which sugars 11.37 (g)
- Proteins 4.04 (g)
- Fat 8.70 (g) of which saturated 3.31 (g)of which unsaturated 5.07 (g)
- Fibers 4.08 (g)
- Sodium 24.43 (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 for the Carrot Cake
- 2 eggs
- 1/2 cup sugar
- 3/4 cup carrots
- 3 oz dark chocolate
- 3.5 tbsp vegetable oil
- 1 1/2 cups flour
- 1/2 packet baking powder
- 1/2 orange zest (untreated)
- to taste powdered sugar (for decorating)
What you need to make the Carrot and Chocolate Cake
- Mixer
- Hand Mixer
- Cake Pan
How to make the Carrot Cake with Chocolate
Peel the carrots. Cut them into pieces. Place the carrots in a mixer and add the vegetable oil.
Blend until you get a delightful orange cream.
Beat the 2 eggs with the sugar using an electric mixer. Add the carrot cream and the grated zest of half an untreated orange. Mix.
Add the sifted flour and baking powder. Mix.
Add the small pieces of dark chocolate and simply mix with a spatula to incorporate it into the batter.
Pour the batter into a 20 cm diameter cake pan, preferably a springform pan, greased or lined with parchment paper. Bake the Carrot Cake in a preheated oven at 350°F (175°C) in static mode for 35-40 minutes.
Always perform the toothpick test to check the internal doneness of the cake. Let the cake cool before removing it from the pan and decorate it as desired with some powdered sugar.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
The cake stays soft and tender in a container for 2-3 days
Don’t miss the recipe for the Apple and Carrot Cake
Your Questions
Can I replace the dark chocolate with chocolate chips?
Yes, with 70 grams of chocolate chips
Can I replace the vegetable oil with butter?
Yes, with 50 grams of melted butter to be added to the carrots in the mixer
