A deliciously moist chocolate carrot cake that combines the sweetness of carrots with rich cocoa flavor, perfect for any occasion.
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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.
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.
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