Chocolate Carrot Cake – 1¼ cups all purpose flour – 1 teaspoon baking powder – ½ teaspoon baking soda –1½ teaspoon cinnamon –½ teaspoon salt – ⅓ cup dutch process cocoa powder or unsweetened cocoa powder – ⅔ cup granulated sugar – ⅓ cup brown sugar light or dark, packed – ¼ cup unsalted butter melted, slightly cooled – ¼ cup vegetable oil – 2 large eggs room temperature – 2 teaspoons vanilla extract – 1⅓ cups grated carrots about 3 medium carrots, use up to 1½ cups of grated carrot – ¾ cup chocolate chips semisweet or dark, divided Chocolate Glaze – ½ cup powdered sugar – 2 tablespoons dutch process cocoa powder or unsweetened cocoa powder – ¼ teaspoon cinnamon optional – 2 tablespoons heavy cream or whole milk, use 2-4 tablespoons til – ¼ teaspoon vanilla extract
1
Spray baking spray on the bottom and sides of a 9-by-5-inch loaf pan. Cut parchment paper to fit the pans. Cooking spray should be used on parchment paper. Warm the oven up to 350 F.
2
Mix the flour, baking soda, baking powder, cinnamon, cocoa powder, and salt in a medium-sized bowl with a whisk. Put away.
3
Whisk the melted butter, oil, and sugars together in a big bowl. After the eggs, add the vanilla extract.
4
5
Put the dough into the loaf pan that has been made, and then sprinkle the last ¼ cup of chocolate chips on top.
– Serving: 1slice – Calories: 299kcal – Carbohydrates: 43g – Protein: 3g – Fat: 14g – Saturated Fat: 6g – Polyunsaturated Fat: 3g – Monounsaturated Fat: 3g – Trans Fat: 0.2g – Cholesterol: 40mg – Sodium: 203mg – Potassium: 170mg – Sugar: 29g – Vitamin A: 2868IU – Vitamin C: 1mg – Calcium: 53mg – Iron: 1mg