Carrot & chocolate cake
Prep time
Cook time
Total time
Author: Margarita @ Tasty Mediterraneo
Cuisine: Mediterranean Diet
Serves: For 8 people
Ingredients
- 4 Free-range eggs
- 150g (3/4 cup) Unrefined dark muscovado sugar
- 2 Medium carrots, peeled and thinly shredded
- 1 Tablespoon baking powder
- 175g (1⅓ cup) Organic plain flour
- 3 Tablespoon organic cocoa
Instructions
- Preheat the oven to 175 degrees C (350 degrees F).
- Lightly grease a Bundt pan with olive oil and set aside.
- In a large bowl beat the eggs. Add the sugar and continue mixing until dissolved. Then mix in the carrots and continue mixing. Add the flour, the baking powder and the cocoa, and mix it all well until just combined.
- Pour the batter into the lightly greased Bundt pan and bake in the middle of the oven for approximately 25 minutes at 175 degrees C (350 degrees F).
- Remove from the oven and leave to cool.
Notes
Before serving you can add a small dusting of powdered sugar.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/carrot-chocolate-cake/