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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 388.1
  • Total Fat: 17.4 g
  • Cholesterol: 30.8 mg
  • Sodium: 195.8 mg
  • Total Carbs: 60.0 g
  • Dietary Fiber: 4.3 g
  • Protein: 5.5 g

View full nutritional breakdown of Chocolate Carrot Cake calories by ingredient
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Chocolate Carrot Cake

Submitted by: SHELLER226
Chocolate Carrot Cake

Introduction

I was looking for a rich chocolate cake in which I could include grated veggies of some sort. Found this recipe and changed it a bit by reducing the sugar, subbing ground flax seed for two of the four eggs, and 3/4 cup of applesauce for part of the oil. The result was a really moist cake that everyone has raved about...and we can eat it with none of the guilt! I was looking for a rich chocolate cake in which I could include grated veggies of some sort. Found this recipe and changed it a bit by reducing the sugar, subbing ground flax seed for two of the four eggs, and 3/4 cup of applesauce for part of the oil. The result was a really moist cake that everyone has raved about...and we can eat it with none of the guilt!
Number of Servings: 16

Ingredients

    * *Whole Wheat Flour, 1 cup
    * *Wheat flour, white, all-purpose, enriched, calcium-fortified, 1 cup
    * Brown Sugar, 0.67 cup, unpacked
    * Granulated Sugar, 0.67 cup
    * Cocoa, dry powder, unsweetened, 0.75 cup, divided
    * Baking Soda, 1 tsp
    * Salt, 0.5 tsp
    * Egg, fresh, 2 large
    * **Flax Seed Meal (ground flax), 2 tbsp
    * Water, 4 tbsp
    * *Canola Oil, 0.5 cup
    * Applesauce, sweetened, 0.75 cup
    * Carrots, raw, 3 cup, finely chopped
    * Pecans, 0.5 cup, finely chopped
    * Milk Chocolate Candy, 1.5 cup chips, divided
    * Half and Half Cream, 0.75 cup
    * Powdered Sugar, 2 cup, unsifted

Directions

Preheat oven to 350 degrees Fahrenheit. Spray two 9-inch cake pans with Canola Oil Spray to prevent sticking.

Stir 2 tbsp flax seed meal into 6 tbsp of water and set to the side to thicken for 2 minutes. In a large mixing bowl, combine flax seed mixture, eggs, oil, applesauce, white sugar and brown sugar and beat at low speed until combined, increasing to medium speed for an additional minute.

Add carrots and pecans, beat on low until combined.

To the bowl, carefully add the white and wheat flours, and cocoa powder on top of wet ingredients. Gingerly place baking powder and salt on top of flours and lightly stir to distribute through dry ingredients before incorporating dry ingredients with wet. Beat all ingredients on low until combined. Then increase speed to medium for two minutes.

Stir about 3/4 of a cup of chocolate chips into the batter and divide batter evenly between the two prepared cake pans.

Bake for 25 to 35 minutes or when a toothpick inserted into the center of the cake comes out clean.

Cool for 15 minutes in pans before transferring to wire racks to complete cooling.

To make Pseudo Ganache Topping:

Place remaining chocolate chips (about 3/4 cup) in a microwaveable bowl with half and half. Microwave for 1 minute. Using a fork, stir chocolate chips until melted. Gradually whisk the powdered sugar into the chocolate mixture.

When cakes are completely cooled, top one cake layer with genache, add second cake layer, and top with remaining ganache. Enjoy!

Serving Size: 16 slices

Number of Servings: 16

Recipe submitted by SparkPeople user SHELLER226.






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