This Moist Carrot Chocolate Loaf Cake is a delightful twist on the classic carrot cake. With a rich blend of grated carrots, cocoa powder, and a hint of cinnamon, this cake strikes a perfect balance between moistness and sweetness. It’s an ideal dessert for family gatherings, tea time, or even a quick snack. The simple preparation and earthy flavors make this cake a must-try for home bakers.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Ingredients
- 1 medium-sized carrot, finely grated (~100 g)
- 2 large eggs
- 1/2 cup sugar (100 g)
- 2 teaspoons cocoa powder (10 g)
- 1 teaspoon ground cinnamon (2 g)
- 1 teaspoon baking powder (5 g)
- 2 tablespoons vegetable oil (30 ml)
- 1 cup flour (150 g)
Directions
- Prepare Wet Ingredients
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together eggs, sugar, and vegetable oil until the mixture is smooth and well combined.
- Add Carrots and Mix
- Stir in the grated carrot, ensuring it’s evenly incorporated into the wet ingredients.
- Combine Dry Ingredients
- In a separate bowl, whisk together the flour, cocoa powder, ground cinnamon, and baking powder.
- Combine and Bake
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into a greased and floured loaf pan, spreading it evenly.
- Bake
- Place the loaf pan in the preheated oven and bake for 35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving Suggestions
- Dust with powdered sugar for a simple finish.
- Serve with a dollop of whipped cream or cream cheese frosting.
- Pair with a scoop of vanilla or chocolate ice cream.
- Add a drizzle of melted chocolate or caramel sauce on top.
- Enjoy with a hot cup of coffee or tea.
Cooking Tips
- Ensure the carrot is finely grated for a smooth texture.
- Do not overmix the batter to keep the cake light and fluffy.
- Grease and flour the loaf pan thoroughly to prevent sticking.
- Adjust the sweetness by reducing the sugar slightly if desired.
- For added texture, fold in a handful of chopped walnuts or raisins.
Nutritional Benefits
- Rich in Beta-Carotene: Carrots provide a good source of vitamin A, promoting eye health.
- Energy Boost: Eggs and sugar give a quick burst of energy.
- Antioxidants: Cocoa powder and cinnamon are rich in antioxidants, supporting overall health.
- Low in Saturated Fat: Vegetable oil keeps the cake moist without adding unhealthy fats.
Dietary Information
- Vegetarian-Friendly: This cake is suitable for vegetarians.
- Nut-Free: Contains no nuts, making it allergy-friendly (unless nuts are added as an optional ingredient).
- Dairy-Free Option: No milk or butter, making it naturally dairy-free.
Nutritional Facts (Per Serving)
- Calories: 180
- Protein: 4 g
- Fat: 7 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Sugar: 12 g
- Sodium: 80 mg
Storage
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in the fridge for up to 1 week to maintain freshness.
- Freezer: Wrap slices individually in plastic wrap and store in the freezer for up to 2 months. Thaw at room temperature before serving.
Why You’ll Love This Recipe
- Simple to Make: Requires only basic ingredients and straightforward steps.
- Unique Flavor: The combination of carrots, cocoa, and cinnamon is both earthy and indulgent.
- Perfect Texture: Moist, tender, and slightly dense—ideal for a loaf cake.
- Versatile: Great for dessert, tea time, or even as a breakfast treat.
Conclusion
This Moist Carrot Chocolate Loaf Cake is the ultimate treat for those who love a blend of sweet and spiced flavors. Its rich, moist texture makes it a crowd-pleaser, while the simple preparation ensures that anyone can whip it up with ease. Whether you’re a seasoned baker or a beginner, this recipe is bound to become a favorite in your repertoire. Try it today and share the joy of baking with your loved ones!
Frequently Asked Questions
- Can I use whole wheat flour instead of all-purpose flour?
- Yes, but the texture may be slightly denser.
- Can I replace vegetable oil with another fat?
- Yes, melted butter or coconut oil can be used as substitutes.
- Can I make this cake gluten-free?
- Yes, use a gluten-free all-purpose flour blend.
- Can I omit the cocoa powder?
- Yes, but the chocolate flavor will be missing. You can replace it with additional cinnamon or nutmeg.
- How do I make the cake vegan?
- Replace eggs with flaxseed eggs and use plant-based oil.
- Can I add nuts or raisins to the batter?
- Definitely! Walnuts, pecans, or raisins add great texture and flavor.
- How do I know the cake is fully baked?
- Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
- Can I double the recipe?
- Yes, simply double the ingredients and bake in two loaf pans.
- What size loaf pan should I use?
- A standard 9×5-inch loaf pan works perfectly for this recipe.
- Can I frost this cake?
- Absolutely! Cream cheese frosting or a simple glaze pairs wonderfully with this cake.