Chocolate carrot cake – simple, healthy, yet delicious dessert

Larisa Iernutan

Chocolate carrot cake is a dessert that I only discovered after my little girl, Sofia, was born. I can say the same about Banana Bread And I’m sure many parents empathize with me from this point of view

I tried to prepare this carrot cake for a celebration organized at Sofia’s kindergarten, and knowing that some children are picky when it comes to food, I thought about what I could add to the classic carrot cake recipe to make it attractive for all children. And then I remembered the ingredient that most children love: chocolate!

5 from 1 vote

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Prep Time 15

Cook Time 55

Total Time 1 10

Course Dessert

Cuisine American

Servings people

Calories 380 kcal

Equipment

1 Thermomix or mixer/whisk/spatula

Ingredients

non-stick cooking spray
10 ½ oz carrots in pieces (1 in.)
4 ½ oz chocolate cut in pieces
8 oz sunflower oil
14 oz granulated sugar
4 large eggs
10 oz all-purpose flour
2 tsp baking powder
2 tsp baking soda
1 pinch salt
2 tbsp ground cinnamon

Instructions

Preheat to oven 175°C. Grease a bundt pan (approx. 10 in.) with non-stick spray and set aside.
Place carrots into mixing bowl and grate 8 sec/speed 6. Transfer to a bowl and set aside.
Place chocolate into mixing bowl and chop 5 sec/speed 7. Transfer to bowl with grated carrots and set aside.
Place sunflower oil and sugar into mixing bowl and mix 15 sec/speed 6.
Without measuring cup, mix 22 sec/speed 5 while slowly adding eggs one at time through hole in mixing bowl lid.
Add flour, reserved carrots and walnuts, baking powder, baking soda, salt and cinnamon, insert measuring cup and mix 35 sec/speed 5.
Transfer batter to prepared bundt pan and bake 40-55 minutes (175°C) or until a toothpick inserted into center of cake comes out clean. Allow to cool in pan for 10 minutes before inverting onto a plate.