Moist Chocolate Carrot Cake
Total Time
2 hours
Prep Time
30 minutes
Cook Time
1 hour
Rating
4.5 out of 5 stars
(4)
Ingredients
8 slices
- 1 cup (180g) finely grated carrots, tightly packed
- 1 1/2 cups (195g) gluten free baking flour
- 1/2 cup (50g) unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup (67g) granulated sugar
- 1/4 cup (60g) pure maple syrup
- 3 tbsp Natural SunButter
- 2 tbsp olive oil
- 1 cup (240g) plant-based milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1/2 cup (100g) mini semisweet chocolate chips (vegan if needed)
- 3 tbsp Natural SunButter
- 1/3 cup (35g) unsweetened cocoa powder
- 1/3 cup (35g) powdered sugar
- 5–6 tbsp plant-based milk
- 1/2 tsp vanilla extract
- Gluten free chocolate cookies, crushed (for decoration)
- 3–4 stem carrots (for decoration)
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Preparation
Chef’s notes
This is the PERFECT Easter dessert that everyone can enjoy! Not only is it incredibly delicious, but it’s also gluten free, dairy free, vegan, and nut free.
Unlike traditional carrot cake, this chocolate carrot cake does not require any sort of spices. I personally don’t prefer the flavor combination of chocolate and cinnamon but feel free to add in your favorite warm spices if you like!