Chocolate Carrot Cake Recipe

Name: Chocolate Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 c. flour; 1/2 c. sugar; 6 packets Sweet One; 1/2 c. cocoa powder; 2 tsp. baking soda; 1 tsp. ground cinnamon; 1/2 tsp. ground nutmeg; 2 cans (8 oz. each) crushed pineapple in juice; 1/2 c. vegetable oil; 1 tsp. vanilla extract; 2 eggs; 2 egg whites or 1/4 c. egg substitute; 2 c. shredded carrots

Servings: persons

2 1/2 c. flour
1/2 c. sugar
6 packets Sweet One
1/2 c. cocoa powder
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 cans (8 oz. each) crushed pineapple in juice
1/2 c. vegetable oil
1 tsp. vanilla extract
2 eggs
2 egg whites or 1/4 c. egg substitute
2 c. shredded carrots

1
Combine flour, sugar, cocoa powder, baking soda, cinnamon and nutmeg in a large mixing bowl.
2
Stir in pineapple (with the juice), oil, eggs and carrots.
3
Beat until blended.
4
Spray a 10-inch tube pan with a nonstick cooking spray.
5
Pour batter into pan.
6
Bake at 350u00b0 for 40 to 45 minutes (test in the center for doneness).
7
Cool in the pan for 10 minutes, then take the cake out of the pan to cool completely.

1295

kcal

Calories

Fat

202

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 c. flour, 1/2 c. sugar, 6 packets Sweet One, 1/2 c. cocoa powder, and more.

Yes, Chocolate Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Carrot Cake

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