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Moist Chocolate Carrot Cake Recipe

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4 from 2 reviews

This Moist Chocolate Carrot Cake combines the wholesome sweetness of finely grated carrots with rich cocoa and a hint of maple syrup, baked to perfection in a gluten-free loaf. Topped with a smooth, velvety chocolate pudding frosting and decorated with crushed chocolate cookies and fresh carrot stems, this cake is a delightful and visually charming treat perfect for any occasion.

Ingredients

Cake

  • 1 cup (180g) finely grated carrots, tightly packed
  • 1 1/2 cups (195g) gluten free baking flour
  • 1/2 cup (50g) unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup (67g) granulated sugar
  • 1/4 cup (60g) pure maple syrup
  • 3 tbsp Natural SunButter
  • 2 tbsp olive oil
  • 1 cup (240g) plant-based milk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1/2 cup (100g) mini semisweet chocolate chips (vegan if needed)

Frosting

  • 3 tbsp Natural SunButter
  • 1/3 cup (35g) unsweetened cocoa powder
  • 1/3 cup (35g) powdered sugar
  • 5–6 tbsp plant-based milk
  • 1/2 tsp vanilla extract

Decoration

  • Gluten free chocolate cookies, crushed (for decoration)
  • 3–4 stem carrots (for decoration)

Instructions

  1. Preheat Oven and Prepare Loaf Pan: Preheat the oven to 350°F (175°C) and grease and line a 1-pound loaf pan with parchment paper to ensure easy removal of the cake.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the gluten free baking flour, unsweetened cocoa powder, baking soda, baking powder, and salt to evenly distribute the leavening agents and cocoa.
  3. Mix Wet Ingredients: In a large bowl, whisk granulated sugar, pure maple syrup, Natural SunButter, and olive oil until smooth to create a well-combined wet base for the batter.
  4. Add Remaining Wet Ingredients and Carrots: Incorporate the plant-based milk, apple cider vinegar, vanilla extract, and finely grated carrots into the wet mixture, ensuring everything is evenly blended.
  5. Combine Dry and Wet Ingredients: Using a rubber spatula, gently fold the dry ingredients into the wet ingredients to avoid overmixing which can toughen the cake.
  6. Add Chocolate Chips: Just before the batter comes together fully, fold in the mini semisweet chocolate chips evenly throughout the batter.
  7. Pour Batter into Pan and Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean with some tacky crumbs.
  8. Cool the Cake: Allow the cake to cool in the pan for 30-40 minutes to set before removing it for frosting.
  9. Prepare Chocolate Pudding Frosting: Whisk together Natural SunButter, unsweetened cocoa powder, powdered sugar, and 5 tablespoons of plant-based milk until it reaches a pudding-like consistency. If too thick, add the remaining tablespoon of milk.
  10. Frost the Cake: Remove the cake from the pan and spread the chocolate pudding frosting evenly over the top.
  11. Decorate: Cut the tops off a few stemmed carrots and press them into the frosting surface to resemble carrot tops. Sprinkle crushed gluten free chocolate cookies around to simulate dirt.
  12. Serve: Slice the cake and enjoy this delightful, moist chocolate carrot cake.

Notes

  • Be careful not to overmix the batter; fold gently for a tender crumb.
  • Use gluten free baking flour for a gluten-free version; regular flour can be substituted if not needed.
  • Plant-based milk can be almond, soy, oat, or your choice for vegan and dairy-free options.
  • The apple cider vinegar helps the cake rise and tenderize by reacting with baking soda.
  • Natural SunButter provides a nutty flavor and is a great allergy-friendly alternative to peanut butter.
  • Frosting consistency can be adjusted by adding plant-based milk slowly to avoid it becoming too runny.
  • Decorations are optional but add fun visual appeal especially for kids or themed parties.

Find it online: https://lauracooks.com/moist-chocolate-carrot-cake-recipe/