Sunday, January 19, 2014

Chocolate Carrot Cake

In my vast recipe files I found a recipe for Chocolate Carrot Cake, without a date or URL such as I try to include these days. We were having guests for dinner, and though it was a fasting day I wanted to serve dessert. This cake looked easy enough, so I adjusted some things and was really pleased with the outcome.


 Chocolate Carrot Cake
6 servings

1 1/2 cups finely grated carrots (about 3 medium large)
3/4 cup sugar
1/2 cup coconut oil
1 cup boiling water
1 1/2 cups whole wheat flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground black pepper
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Preheat oven to 350 degrees F. In a large bowl combine the carrots, sugar, and oil. Pour the boiling water over this mixture.

In a separate bowl, combine the remainder of the ingredients. Add to the carrot mixture and mix well. Pour into a greased 8" square pan. Sprinkle with coarse sugar.

Bake for 40 minutes.

I tested the cake before our friends arrived, to make sure it was agreeable, and it was so agreeable I tested two more slivers off the edge of the first little square hole I had created. It's nearly as moist as a brownie, and the amount of chocolate seems to compensate for the lack of butter. We aren't big cake-eaters in our family, but Mr. Glad and our guests liked it very much. I will have to call it my best vegan cake so far.


Gumbo Lily said...

It sounds good. I love ground pepper in spicy cakes.

wayside wanderer said...

Unusual, but looks tasty. Yum.