Chocolate Carrot Cake
Indulge in the perfect fusion of decadent chocolate and wholesome carrots with this moist and flavorful Chocolate Carrot Cake. This recipe takes a classic carrot cake to the next level by incorporating rich cocoa powder and semi-sweet chocolate chips for an irresistible twist. Sweetened with a blend of granulated and brown sugar, and made extra tender with the addition of unsweetened applesauce, this cake is perfectly balanced in sweetness and texture. Fragrant ground cinnamon adds a warm, spiced touch, while the shredded carrots keep it moist and nutrient-packed. Ready in under an hour, this easy-to-follow recipe is ideal for gatherings or a midweek treat. Serve it dusted with powdered sugar for a simple yet elegant presentation, and enjoy a slice of this indulgent yet wholesome dessert.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 0.5 cup Cocoa powder
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 0.5 cup Vegetable oil
- 0.5 cup Unsweetened applesauce
- 3 pieces Large eggs
- 1.5 teaspoons Vanilla extract
- 2 cups Shredded carrots
- 0.75 cup Semi-sweet chocolate chips
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, vegetable oil, and unsweetened applesauce. Mix until smooth and well incorporated.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the shredded carrots and semi-sweet chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan. Use a spatula to spread it evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once the cake is fully cooled, dust the top with powdered sugar if desired. Slice and serve. Enjoy your Chocolate Carrot Cake!
Nutrition Facts
Calories |
401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 373 mg | 16% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 41.1 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 195 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
