February 3 is National Carrot Cake Day, and I love carrots. I love carrot cake, and I used to make and bake them in coffee cans. Remember coffee cans? Now my beans come in bags or recyclable paper cans, so no baking in those. I usually make carrot cake in a bundt pan, but you can use a square 8" pan or loaf pan. You'll love this Chocolate Carrot Cake. This recipe is adapted from Southern Food. My adaptation makes it a bit more chocolatey.. no big surprise!
Chocolate Carrot Cake
1 1/2 cup Finely grated carrots
3/4 cup Granulated sugar
1/2 cup Canola oil
1 cup Boiling water
1 1/2 cup Wholewheat flour
1/2 cup Unsweetened cocoa powder (best quality, of course)
1 tsp Cinnamon
1 1/2 tsp Baking powder
1/2 tsp Salt
1 1/2 handfuls of broken up chocolate chunks: 60-75% cacao
Pre-heat oven to 350F.
In a large bowl, combine carrots, sugar & oil. Pour water over the mixture. In a separate bowl, combine the rest of the ingredients. Add to the carrot mixture & mix well. Pour 1/2 of the batter into a non-stick or lightly oiled 8" square pan or bundt pan or loaf pan. Throw in the broken chocolate pieces. Pour the rest of the batter over this. Bake for 35 minutes or until a toothpick comes out clean. Cool for 10 minutes... if you can wait.
I don't frost this cake.
Check out Months of Edible Celebrations for Carrot information and Links today.
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