We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A deliciously moist chocolate carrot cake that combines the sweetness of carrots with rich cocoa flavor, perfect for any occasion.
Want to keep this recipe for later? We can email it to you!
In a mixing bowl, whisk together the vegetable oil, sugar, egg, and vanilla essence until frothy and bubbly.
Add the dry ingredients: wheat flour, baking powder, baking soda, salt, and cocoa powder. Mix everything well.
Grate the medium-sized carrots and fold them into the batter. Optionally, add walnuts.
For air fryer: Preheat the air fryer to 190°C for 3 minutes. Bake at 150°C for 30 minutes.
For oven: Preheat the oven to 180°C for 5 minutes. Bake at 180°C for 35-40 minutes.
Want to keep this recipe for later? We can email it to you!
Ensure that the carrots are finely grated for better texture in the cake.
You can substitute the vegetable oil with melted butter for a richer flavor.
Check the cake for doneness by inserting a toothpick; it should come out clean.
Can I use other types of flour?
Yes, you can use all-purpose flour or a gluten-free flour blend.
How can I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Can I add other ingredients?
Feel free to add nuts, chocolate chips, or dried fruits for added flavor and texture.
Is this cake suitable for kids?
Yes, this cake is a great treat for kids, especially with the hidden carrots!
Can I make this cake vegan?
You can substitute the egg with a flax egg or applesauce to make it vegan.
