Moist Carrot Chocolate Loaf Cake Recipe
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.
- Prepare Wet Ingredients
- 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.
- 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.