 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Chocolately twist on a classic carrot cake. Ingredients:
2 cups all-purpose flour |
2 cups granulated sugar |
1/3 cup unsweented cocoa powder |
1 teaspoon salt |
1 teaspoon baking powder |
1 teaspoon baking soda |
4 large eggs |
1 1/2 cups canola oil |
4 medium carrots, shredded coarsely ( about 2 cups) |
1 cup chopped pecans ( optional) |
1/4 cup sifted confectioner's sugar (optional) |
Directions:
1. Preheat oven to 350 degrees, and grease and flour a bundt pan.
2. Into a bowl sift together flour, granulated sugar,cocoa powder,salt, baking powder and baking soda. In a large bowl of an electric mixer, beat together eggs and oil on low speed until combined well. Add flour mixture and beat until just combined. Stir in carrots and put batter in prepared pan. Bake cake in middle of oven for 50 minutes, or until a tester inserted comes out clean. Cool cake in pan on a rack for 10 minutes and invert onto rack to cool completely. Sprinkle with confectioner's sugar, if desired.
|
|