Irene’s Veg-Friendly Chocolate Carrot Cake Country of Origin: USA Yield: 1 loaf Prep time: 20 minutes Total time: 1 hour
Ingredients 1 tbsp 1 1/3 c 3/4 tsp 1/2 tsp 1/2 tsp 1 tbsp 1 tsp 1c 1/2 c plus 2 tbsp 2 1 tsp 1 1/2 c
Softened butter, for the pan Flour Baking powder Baking soda Salt Cocoa powder Cinnamon Sugar Safflower oil Bananas (mashed) Vanilla extract Shredded carrots (approx. 7 medium)
Directions 1. Preheat the oven to 350°F. Butter a 9-inch round cake pan with removable sides. Cut out a circle of parchment and place it in the bottom. Butter that too. 2. In a medium bowl, combine the flour, baking powder, baking soda, salt, cocoa powder, and cinnamon. 3. In a large bowl, beat together the sugar, oil, bananas, and vanilla until everything’s completely incorporated, using a spatula–no need for the electric mixer. 4. Pour the dry ingredients over the wet and fold together until just combined. 5. Fold in the carrots. 39
