Chocolate Carrot Cake with Chocolate Frosting

Chocolate Carrot Cake with Chocolate Frosting is a dairy free recipe with 9 servings. One portion of this dish contains roughly 5g of protein, 22g of fat, and a total of 540 calories. For 83 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 572 people have made this recipe and would make it again. It will be a hit at your Easter event. Head to the store and pick up dairy free milk, carrots, water, and a few other things to make it today. It works best as a side dish, and is done in about 1 hour. It is brought to you by Go Dairy Free. With a spoonacular score of 57%, this dish is solid. Similar recipes include Confession #64: I’m Cake Deprived… Chocolate Cake with Cream Cheese Frosting and Satiny Chocolate Glaze, Chocolate Birthday Cake: Devil’s Food Cake with Rich Chocolate Buttercream Frosting, and Easy Kids Birthday Cake: Chocolate Cake with Chocolate Buttercream Frosting.

Servings: 9

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat your oven to 350F and grease an 8-inch square baking dish.In a large mixing bowl, combine the shredded carrots, sugar, and coconut oil. Pour the boiling water over the carrot mixture.In a second mixing bowl, whisk together the flour, cocoa powder, baking powder, cinnamon, and salt.Add the dry ingredients to the wet ingredients and mix well. Stir in the chocolate chips.Pour the batter into your prepared baking dish and level out - it is a very thick batter.Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.Let cool completely before icing with the chocolate frosting.Add the margarine and cocoa powder to a mixing bowl and beat together with a mixer until well combined.Add the milk beverage and vanilla, and mix to combine.Gradually beat in the powdered sugar, starting on low speed (to prevent the sugar from flying!) and working up to a higher speed to lightly whip the chocolate frosting.Frost the cooled cake and refrigerate any leftover frosting for another use.

 

Step by step:

1. Preheat your oven to 350F and grease an 8-inch square baking dish.In a large mixing bowl, combine the shredded carrots, sugar, and coconut oil.

2. Pour the boiling water over the carrot mixture.In a second mixing bowl, whisk together the flour, cocoa powder, baking powder, cinnamon, and salt.

3. Add the dry ingredients to the wet ingredients and mix well. Stir in the chocolate chips.

4. Pour the batter into your prepared baking dish and level out - it is a very thick batter.

5. Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.

6. Let cool completely before icing with the chocolate frosting.

7. Add the margarine and cocoa powder to a mixing bowl and beat together with a mixer until well combined.

8. Add the milk beverage and vanilla, and mix to combine.Gradually beat in the powdered sugar, starting on low speed (to prevent the sugar from flying!) and working up to a higher speed to lightly whip the chocolate frosting.Frost the cooled cake and refrigerate any leftover frosting for another use.

Nutrition Information:

covered percent of daily need

 

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