Chocolate Carrot Cake
Yield
1 cakePrep
15 minCook
35 minReady
50 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
carrots
finely grated |
|
| ¾ | cup |
sugar
granulated |
|
| ½ | cup |
canola oil
|
|
| 1 | cup |
water
boiling |
|
| 1 ½ | cups |
whole-wheat flour
whole wheat |
|
| ½ | cup |
cocoa powder
unsweetened |
|
| 1 | teaspoon |
cinnamon
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
carrots
finely grated |
|
| 177 | ml |
sugar
granulated |
|
| 118 | ml |
canola oil
|
|
| 237 | ml |
water
boiling |
|
| 355 | ml |
whole-wheat flour
whole wheat |
|
| 118 | ml |
cocoa powder
unsweetened |
|
| 5 | ml |
cinnamon
|
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
Directions
Pre-heat oven to 350f.
In a large bowl, combine carrots, sugar andamp; oil.
Pour water over the mixture.
In a separate bowl, combine the rest of the ingredients.
Add to the carrot mixture andamp; mix well.
Pour into a non-stick or lightly oiled 8 inch square pan.
Bake for 35 minutes.
