carrot and chocolate cake

Carrot and chocolate cake: the recipe for a soft and delicious dessert

The carrot and chocolate cake is a soft and delicious dessert, a variation of the classic carrot cake made with chopped raw carrots and without almond flour, but with the addition of chocolate chips, which will make the cake even more delicious. Preparing it is very simple and the final result will be a cake with a soft and moist dough ideal for breakfast and snack, simply decorated with powdered sugar, or to be served as a delicious dessert after a meal. Here are the steps to make it perfect.

Ready in: 50 minutes
Calories in the recipe: 2290


CARROTS 250 gr • 21 kcal
FLOUR 180 gr • 36 kcal
SUGAR 120 gr • 750 kcal
MILK 100 ml • 286 kcal
SEED OIL 100 ml • 690 kcal
EGGS 2 • 380 kcal
YEAST POWDER FOR CAKES 16 gr • 600 kcal
ESSENCE OF VANILLA 1 teaspoon • 470 kcal
The calories refer to 100 grams of the product

Find out more about, Virtue chocolate and the benefits blogpost.

How to make carrot and chocolate cake

Wash the carrots and peel them with a potato peeler (1). Put them in the mixer and chop them, or finely grate them (2). Put the eggs with the sugar in a bowl and work them until the mixture is light and fluffy. Also add the vanilla essence, milk and seed oil and mix. Also add the sifted flour and baking powder (3), continuing to mix.

Finally, add the chopped carrots and the chocolate chips (4). Mix them well with the rest and pour the mixture into a buttered and floured mould of 22-24 cm in diameter (5). Bake in a preheated oven at 170 ° C for about 40 minutes. Once the cake is ready, let it cool before turning it out. Your carrot and chocolate cake is ready to be enjoyed, sprinkled with plenty of icing sugar (6).


You can enrich the mixture with the addition of 30 grams of unsweetened cocoa powder and replace the chocolate chips with chopped chocolate or, alternatively, use white chocolate instead of dark chocolate.

To make the cake more delicious, you can decorate it with cheese icing or cream cheese, as in the preparation of carrot cake, the tall and soft American cake. To make the icing, mix 500 grams of cream cheese, 300 grams of powdered sugar, 150 grams of softened butter and a little vanilla essence in a bowl. You can also use the cream cheese for the filling if you prefer.

Also try the carrot and hazelnut cake, very soft and fragrant, ideal for a delicious snack.


You can keep the carrot and chocolate cake for 2-3 days well covered or under a glass bell.

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