Chocolate Chunk Chocolate Carrot Cake
Oh it was good, don’t get me wrong, but Carrot Cake it was not. While Carrot Cake has an elusive texture and rich flavor peppered with the sweetness of carrots without the zealousness of sugar, the chocolate overwhelmed the individual flavors and hampered the fusion of ingredients leaving the cake a bit flat in my opinion.
1 cup oil2 cups sugarCream together until smooth and integratedAdd3 eggs1 teaspoon vanillaWhisk together until batter lightens in texture and color
Add1 cup cocoa powder16oz pineapple tidbits with juice2 cups finely shredded carrots1 cup coconut1 cup walnuts2 cups flour1 teaspoon salt1 teaspoon soda2 teaspoons cinnamon1 cup chocolate chunksStir to combinePour into prepared pan, 2 cake rounds or angel food cake/bundt panBake at F350°, 45-60 minutes depending on pan size, until cake springs back to the touchInvert onto wire rack, let cool, frost as desired; I opted for a chocolate cream cheese cinnamon frosting (simply add cocoa powder and cinnamon to taste).