Moist Carrot Chocolate Loaf Cake Recipe

Moist Carrot Chocolate Loaf Cake Recipe

Table of Contents

Ingredients

1 medium-sized carrot, finely grated (~100 g)

2 large eggs

1/2 cup sugar (100 g)

2 teaspoons cocoa powder (10 g)

1 teaspoon ground cinnamon (2 g)

1 teaspoon baking powder (5 g)

2 tablespoons vegetable oil (30 ml)

1 cup flour (150 g)

Directions

Prepare Wet Ingredients

Preheat the oven to 350°F (175°C).

In a large bowl, whisk together eggs, sugar, and vegetable oil until the mixture is smooth and well combined.

Add Carrots and Mix

Stir in the grated carrot, ensuring it’s evenly incorporated into the wet ingredients.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, ground cinnamon, and baking powder.

 

Combine and Bake

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Pour the batter into a greased and floured loaf pan, spreading it evenly.

 

Bake

Place the loaf pan in the preheated oven and bake for 35 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

 

Serving Suggestions

Dust with powdered sugar for a simple finish.

Serve with a dollop of whipped cream or cream cheese frosting.

Pair with a scoop of vanilla or chocolate ice cream.

Add a drizzle of melted chocolate or caramel sauce on top.

Enjoy with a hot cup of coffee or tea.

Cooking Tips

Ensure the carrot is finely grated for a smooth texture.

Do not overmix the batter to keep the cake light and fluffy.

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Grease and flour the loaf pan thoroughly to prevent sticking.

Adjust the sweetness by reducing the sugar slightly if desired.

For added texture, fold in a handful of chopped walnuts or raisins.

Nutritional Benefits

Rich in Beta-Carotene: Carrots provide a good source of vitamin A, promoting eye health.

Energy Boost: Eggs and sugar give a quick burst of energy.

Antioxidants: Cocoa powder and cinnamon are rich in antioxidants, supporting overall health.

Low in Saturated Fat: Vegetable oil keeps the cake moist without adding unhealthy fats.

Dietary Information

Vegetarian-Friendly: This cake is suitable for vegetarians.

Nut-Free: Contains no nuts, making it allergy-friendly (unless nuts are added as an optional ingredient).

Dairy-Free Option: No milk or butter, making it naturally dairy-free.

Nutritional Facts (Per Serving)

Calories: 180

Protein: 4 g

Fat: 7 g

Carbohydrates: 26 g

Fiber: 1 g

Sugar: 12 g

Sodium: 80 mg

Storage

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerator: Keep in the fridge for up to 1 week to maintain freshness.

Freezer: Wrap slices individually in plastic wrap and store in the freezer for up to 2 months. Thaw at room temperature before serving.

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