Ingredients for Carrot And Zucchini Chocolate Cake
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How to Make Carrot And Zucchini Chocolate Cake
- Preheat oven to 325°F (160°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 ½ teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
- In a separate bowl, combine 2 cups grated carrots, 2 cups grated zucchini, and 1 cup vegetable oil. Add to the dry ingredients and mix until just combined.
- In a small bowl, whisk together 4 large eggs and 1 teaspoon vanilla extract. Add to the batter and mix until moistened. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Frost with your favorite chocolate frosting (recipe not included).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
138g
Fat
15g
Carbs
17g
