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Chocolate Carrot Cake Recipe

Its not easy to find a chocolate carrot cake recipe that does a good job balancing the two flavor of chocolate against the strength of carrots. In this one, shredded coconut and orange zest marry the main flavors together in a beautiful cake that you'll want to serve on all kinds of occasions.

Warning: do NOT use these cooking oils!

This may actually suprise you.. Some of these oils are healthy and some are VERY unhealthy -- soybean oil, olive oil, coconut oil, corn oil, etc... Let's take a closer look. (click here)

Chocolate Carrot Cake

Ingredients

1 1/2 cups (350 mL) safflower oil
4 large eggs
2 1/2 cups (600 mL) flour
2 1/4 cups (550 mL) sugar
2/3 cup (150 mL) unsweetened cocoa powder
2 teaspoons (10 mL) baking soda
1 teaspoon (5 mL) salt
2 cups (500 mL) shredded carrots
1 cup (250 mL) shredded coconut
1 1/2 teaspoons (7.5 mL) grated orange zest

Directions

Preheat oven to 350F (180C). Butter two round cake pans. With an electric mixer, beat sunflower oil and eggs in large bowl until well blended, about 2 minutes. Add flour, sugar, cocoa powder, baking soda and salt and beat until fully combined. Stir in carrots, coconut and zest. Divide the batter between the two pans.

Bake for 40 minutes or until a knife comes out clean. Cool in pans for 10 minutes, then turn out onto racks and cool completely.

A healthy fat-burning chocolate pudding recipe?

The recipe for an amazingly healthy fat-burning chocolate pudding that's high in fiber, healthy fats, protein, and low in sugar, with ZERO artificial sweeteners and NO added sugars! Get it here..