Imagine a dessert that combines the wholesome goodness of carrots with the irresistible allure of chocolate chips - a magical creation that transforms an ordinary cake into an extraordinary culinary experience! This Chocolate Chip Carrot Cake isn't just another recipe; it's a slice of happiness that bridges the gap between healthy and decadent, promising to tantalize your taste buds and leave your guests begging for more. Whether you're a baking novice or a seasoned pro, this recipe guarantees a show-stopping dessert that's moist, rich, and absolutely unforgettable.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 2 cups grated carrots
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until well combined and no lumps remain.
- In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Beat with an electric mixer until the mixture becomes smooth and slightly lighter in color.
- Add eggs one at a time to the sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually fold the dry flour mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Gently fold in the grated carrots, ensuring they are evenly distributed throughout the batter.
- Sprinkle chocolate chips into the batter and fold them in carefully, reserving a small handful for topping.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle the reserved chocolate chips on top.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then transfer to a wire rack to cool completely.
- Once cooled, you can optionally frost the cake with cream cheese frosting or serve as is. Cut into 12 equal squares and serve.
Tips
- Always use fresh, finely grated carrots for the best texture and moisture.
- Don't overmix the batter - this can lead to a tough, dense cake.
- For extra flavor, toast your chocolate chips briefly before adding them to the batter.
- Use room temperature eggs and oil for smoother ingredient integration.
- Check your cake's doneness by inserting a toothpick - a few moist crumbs are perfect, but no wet batter.
- Let the cake cool completely before frosting to prevent a melty mess.
- Store the cake in an airtight container to maintain its moisture and freshness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 25g
Saturated Fat: 6g
Cholesterol: 70mg
