Prepare Wet Ingredients: Preheat your oven to 350°F (175°C). In a large bowl, whisk together the eggs, sugar, and vegetable oil until well combined.
Add Carrots and Mix: Stir in the grated carrot, ensuring it’s evenly distributed throughout the mixture.
Combine Dry Ingredients: In a separate bowl, mix together the flour, cocoa powder, ground cinnamon, and baking powder.
Combine and Bake: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Pour the batter into a greased and floured loaf pan.
Bake: Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving Suggestions:
Enjoy slices of this loaf cake plain or with a dollop of Greek yogurt.
Pair with a hot cup of tea or coffee for a perfect afternoon snack.
Cooking Tips:
Grate Carrots Finely: This helps them blend better into the batter and ensures a smooth texture.
Check Doneness: Oven temperatures can vary, so check the cake a few minutes before the recommended baking time.
Nutritional Benefits:
Carrots: Provide essential vitamins and beta-carotene.
Cocoa Powder: Offers antioxidants and may improve mood.
Dietary Information:
Vegetarian
Nut-Free
Nutritional Facts (per slice, based on 8 slices):
Calories: 200 kcal
Carbohydrates: 30 g
Protein: 4 g
Fat: 8 g
Fiber: 2 g
Sugar: 20 g
Storage:
Store the cooled loaf cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to 1 week or freeze for up to 3 months.
Why You’ll Love This Recipe:
Easy to Make: Simple ingredients and straightforward steps make this a quick baking project.
Moist and Flavorful: Combines the sweetness of carrots with the rich taste of cocoa.
Versatile: Perfect for breakfast, snacks, or dessert.
Healthy Twist: Incorporates nutritious ingredients for a slightly healthier treat.
Conclusion:
This carrot and cocoa loaf cake offers a delightful combination of flavors and textures, perfect for any occasion. Its moist, rich crumb and subtly sweet taste make it a comforting dessert or snack. Whether enjoyed with a cup of tea or as a simple indulgence, this loaf cake is sure to become a favorite in your baking repertoire.
Frequently Asked Questions:
Can I use pre-grated carrots?
Yes, pre-grated carrots can be used, but make sure they are finely grated for the best texture.
Can I substitute the eggs?
You can use 2 tablespoons of applesauce or mashed banana as an egg substitute.
Is there a gluten-free option for this recipe?
Yes, you can use a gluten-free flour blend instead of regular flour.
Can I make this loaf cake dairy-free?
Yes, you can use a non-dairy yogurt alternative if needed.
How do I adjust the baking time for different oven types?
Oven temperatures can vary, so start checking the cake a few minutes before the recommended bake time.
Can I add nuts or seeds to the batter?
Yes, adding chopped nuts or seeds can enhance the texture and flavor of the loaf cake.
What if the loaf cake is too dry?
Ensure not to over-bake the cake. If it turns out dry, you can serve it with a drizzle of yogurt or a spread.
Can I double the recipe?
Yes, you can double the recipe and bake it in a larger pan. Adjust the baking time accordingly.
How should I store leftovers?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Can I freeze the loaf cake?
Yes, the loaf cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap or foil and thaw before serving.
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