Chocolate Carrot Cake
February 1, 2012
Plain chocolate cake is downright delicious, but at times, it can become such a bore. (Did I really say that?) And what better way to give it more oomph than putting in additional ingredients. Case in point: carrots.
One of the most sought-after nutritional benefits you can get from carrots is the beta-carotene that gets converted into vitamin A, helpful for eyesight. But aside from that, carrots have been proven to lower the levels of cholesterol in the system and also aid in combating heart attacks and cancer.
However, there are people who just aren't big fans of carrots, or vegetables, for that matter. If you're one of them, fret not because the carrot-y taste is not gonna outstand the chocolaty taste. Instead, the carrot will just enhance the overall flavor of the chocolate cake.
You can serve this cake to your kids who hate vegetables with passion, and they will never even know it has carrots while getting all the nutrients carrot offers!
| Chocolate Carrot Cake • 1 1/2 cups finely grated carrots • 3/4 cup sugar • 1/2 cup canola oil • 1 cup boiling water • 1 1/2 cups whole-wheat flour • 1/2 cup unsweetened cocoa powder • 1 teaspoon cinnamon • 1 1/2 teaspoons baking powder • 1/2 teaspoon salt Pre-heat oven to 350°. In a large bowl, combine carrots, sugar and oil. Pour water over the mixture. In a separate bowl, combine the rest of the ingredients. Add to the carrot mixture and mix well. Pour into a non-stick or lightly oiled 8-inch square pan. Bake for 35 minutes. |
Enjoy!
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