Carrot Chocolate Cake Torta de Zanahoria con Cacao

This delightful cake is a wonderful blend of moist, spiced carrots and rich cocoa. The combination may sound unusual, but it results in a beautifully balanced flavor that's sure to impress!

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups grated carrots (approximately 3-4 medium carrots)
• 1 cup chopped walnuts or pecans (optional)
• 1/2 cup chocolate chips (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, mix the vegetable oil, eggs, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Fold in the grated carrots, and if you're using them, add the chopped nuts and chocolate chips.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
9. Once cooled, you can frost with a chocolate ganache or cream cheese frosting if you wish, but it’s delicious on its own too!

Flavor Profile

The cake has a deep chocolate flavor with hints of warm spices from the cinnamon and nutmeg. The grated carrots add natural sweetness and moisture, creating a soft texture. The optional nuts provide a lovely crunch while the chocolate chips can enhance the chocolaty goodness!

Enjoy your baking! I'm here if you have any questions or need adjustments to the recipe!