This post may contain affiliate links learn more

This Spiced Carrot and Cocoa Cake is a unique twist on the traditional carrot cake. With the addition of cocoa powder and cinnamon, this cake offers a delightful blend of rich, chocolatey flavors balanced with the warm spice of cinnamon. The grated carrot adds moisture and a subtle sweetness, ensuring a tender crumb in every bite.

Perfect for an afternoon tea or a simple dessert, this cake is easy to prepare and requires minimal ingredients. It’s a great option when you’re looking for a quick, homemade treat that’s both flavorful and nutritious. The combination of eggs, vegetable oil, and baking powder helps give the cake its light and fluffy texture, while the cocoa powder adds a touch of indulgence.

Full Recipe:

Ingredients

Carrots – 1 medium-sized, finely grated

Eggs – 2 large
Sugar – ½ cup (100 g)
Cocoa powder – 2 teaspoons

Ground cinnamon – 1 teaspoon
Baking powder – 1 teaspoon
Vegetable oil – 2 tablespoons (30 ml)

Flour – 1 cup (150 g)

Step-by-Step Instructions

1. Preheat the Oven:

Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan or loaf pan with parchment paper to prevent sticking.

2. Grate the Carrot:

Peel and finely grate the carrot. Use the small holes of a box grater to get a fine texture, ensuring that the carrot blends well into the cake batter without being too chunky.

3. Mix the Wet Ingredients:

In a large mixing bowl, crack the two eggs and whisk them together with the sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
Add the vegetable oil to the egg and sugar mixture and continue whisking until fully combined.
Stir in the grated carrot, ensuring it’s evenly distributed throughout the wet mixture.

4. Sift the Dry Ingredients:

In a separate bowl, sift together the flour, cocoa powder, cinnamon, and baking powder. Sifting ensures that the dry ingredients are free of lumps and evenly mixed, resulting in a smooth cake batter.

5. Combine Wet and Dry Ingredients:

Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix gently to avoid overworking the batter, which can result in a dense cake.
Continue folding until the ingredients are just combined, and the batter is smooth with no visible pockets of flour.

6. Pour and Bake:

Pour the cake batter into the prepared cake pan, spreading it evenly with a spatula.
Place the cake in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake around the 25-minute mark to ensure it doesn’t overbake. The cake should be firm to the touch but still moist inside.

7. Cool and Serve:

Once the cake is done baking, remove it from the oven and let it cool in the pan for 10 minutes.
Transfer the cake to a wire rack to cool completely before slicing. Serve as is, or top with a dusting of powdered sugar or a drizzle of icing for extra sweetness.

Cooking Tips

Grating the Carrot: Make sure to grate the carrot finely so that it integrates smoothly into the batter. This ensures the cake remains light and moist without chunks of carrot.

Sifting the Dry Ingredients: Sifting the flour, cocoa powder, and baking powder helps create a lighter, fluffier cake by incorporating air and preventing clumps.
Oil Alternatives: You can substitute vegetable oil with melted coconut oil or even unsweetened applesauce for a healthier version. Just keep in mind that this may alter the texture slightly.
Cocoa Powder: If you prefer a deeper chocolate flavor, you can increase the amount of cocoa powder to 1 tablespoon. This will make the cake richer without overpowering the other flavors.

Baking Time: Every oven is different, so be sure to check the cake a few minutes before the suggested baking time is up. Use a toothpick or skewer to check if the center is fully baked.

Storage

Refrigeration: Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to 5 days.
Freezing: This cake freezes well. Once it has cooled completely, wrap individual slices in plastic wrap and store them in a freezer-safe container for up to 2 months. Thaw the cake slices in the refrigerator or at room temperature before serving.

Nutritional Facts (per serving, based on 8 servings):

Calories: 200 kcal
Protein: 4 g
Fat: 8 g

Carbohydrates: 28 g
Fiber: 2 g
Sugar: 12 g

Sodium: 150 mg

Please note that these values are approximate and depend on portion sizes and the specific ingredients used.

FAQs

1. Can I add nuts or other mix-ins to the cake?

Yes! Feel free to add chopped nuts, such as walnuts or pecans, to the batter for extra texture and flavor. You can also add chocolate chips or raisins for a different variation.

2. Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum. This will help maintain the structure of the cake without compromising the texture.

3. Can I use a different vegetable instead of carrot?

Absolutely! You can substitute the carrot with grated zucchini or even pumpkin for a different flavor profile. Just be sure to squeeze out any excess moisture if using zucchini to avoid a soggy cake.

4. What can I serve with this cake?

This cake pairs wonderfully with a cup of tea or coffee. For a more indulgent dessert, you can top it with cream cheese frosting, a dusting of powdered sugar, or a scoop of vanilla ice cream.

5. Can I make this cake vegan?

Yes! To make this cake vegan, you can substitute the eggs with flaxseed or chia seed eggs (1 tablespoon of ground flax or chia seeds mixed with 3 tablespoons of water per egg). You can also replace the vegetable oil with a plant-based alternative.

Conclusion

This Spiced Carrot and Cocoa Cake is a delightful fusion of flavors and textures. The grated carrot ensures the cake stays moist, while the cinnamon adds warmth, and the cocoa powder brings in a subtle richness. It’s an easy-to-make cake that is perfect for a casual dessert, an afternoon snack, or even a quick breakfast treat with a cup of coffee or tea.

Whether you’re a fan of carrot cake or just looking to try something new, this recipe offers a tasty twist on a classic. The cake’s simplicity and versatility make it a go-to recipe that you can easily adapt to your preferences. Enjoy this spiced and chocolatey treat for any occasion!