I love trying all sorts of recipes, even if they seem strange, like this one. I mean, why add carrots to chocolate cake if you won’t even taste the carrots? Well, carrots can add a lot of moisture. So I decided to try this chocolate carrot cake recipe I found online and see how it turned out. It turned out delicious. I had carrots that were almost going bad, so why not throw them in a cake? Food waste is one of my biggest pet peeves. My partner Kevin even shared it with his colleagues and no one could guess that it had carrots in it. My neighbors couldn’t either. Read below for the recipe. The original recipe also had a frosting, but I didn’t make one. It tasted delicious as is.
- 3 cups shredded carrots
- 2 cups sugar
- 1 & 1/4 cups oil
- 4 large eggs
- 2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat the oven to 350f / 175c
- Grease a baking pan
- Beat all of the ingredients together
- Pour in the pan and bake for 35 – 45 minutes
It was one of the easiest recipes that I’ve ever tried and the cake turned out very yummy. There was none left after one day. The original recipe stated that it only took 25-30 minutes to bake, but it actually took more like 40 minutes before it was ready. So I guess just see how it does and make sure to check on it a few minutes before the timer goes off. If you have zucchini, you can also use that instead. I haven’t tried it with this specific recipe, but I’ve done it in the past.
Let me know how it turns out for you.