Chocolate Carrot Cake with Chocolate Frosting
Prep time
Cook time
Total time
This recipe makes a double batch of frosting, enough to frost two chocolate carrot cakes. Otherwise, you can refrigerate the leftovers for another use (graham crackers perhaps!). The chocolate frosting can even be frozen; simply defrost at room temperature and whip before using.
Author: Katherine and Sarah Hatfield
Serves: 1 8-inch chocolate carrot cake (9 servings)
Ingredients
Chocolate Carrot Cake
- 1½ cups finely shredded carrots (we use a food processor)
- ¾ cup sugar
- ½ cup melted coconut oil
- 1 cup boiling water
- 1½ cups whole wheat pastry flour (can sub all-purpose or white-wheat)
- ½ cup cocoa powder
- 1½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup dairy-free chocolate chips
Chocolate Frosting
- ¼ cup dairy-free buttery spread or non-hydrogenated margarine
- ½ cup cocoa powder
- ⅓ cup dairy-free milk beverage (we used coconut)
- 1 teaspoon vanilla extract
- 3½ cups powdered sugar, sifted
Instructions
To make the Chocolate Carrot Cake
- Preheat your oven to 350ºF and grease an 8-inch square baking dish.
- In a large mixing bowl, combine the shredded carrots, sugar, and coconut oil. Pour the boiling water over the carrot mixture.
- In a second mixing bowl, whisk together the flour, cocoa powder, baking powder, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and mix well. Stir in the chocolate chips.
- Pour the batter into your prepared baking dish and level out - it is a very thick batter.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Let cool completely before icing with the chocolate frosting.
To make the Chocolate Frosting
- Add the margarine and cocoa powder to a mixing bowl and beat together with a mixer until well combined.
- Add the milk beverage and vanilla, and mix to combine.
- Gradually beat in the powdered sugar, starting on low speed (to prevent the sugar from flying!) and working up to a higher speed to lightly whip the chocolate frosting.
- Frost the cooled cake and refrigerate any leftover frosting for another use.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/chocolate-carrot-cake