Very light carrot and chocolate cake, no butter
A super-light, zero-butter carrot and chocolate cake for a sweet snack that won't weigh you down.
Today we're making a dessert perfect for our kids' snacks and breakfasts: a very light carrot and chocolate cake that doesn't require butter. The ingredients include carrots, hazelnut flour, chocolate, and sugar—these are the basic ingredients.
The recipe is incredibly simple, as we mentioned, and can be prepared either by hand or using a suitable food processor, such as a stand mixer. Just vegetable oil, eggs, wheat flour, and a few other ingredients, and you're done. Essentially, it takes more time to explain it than to actually make our delicious carrot cake. Let's see how to make this cake, which is also suitable for celiacs and those with lactose intolerance.
Very light carrot and chocolate cake
For those who can't eat gluten, just use the right flour. Rice flour and cornstarch are also perfect.
Ingredients
- 350 g of carrots
- 70 g of seed oil
- three eggs
- 120 g of brown sugar
- 230 g of flour
- 130 g of hazelnut flour
- 100 g of chocolate chips
- baking powder 16 g
Very light carrot and chocolate cake, no butter. Directions
Start by grating the carrots, which you've thoroughly washed and peeled. Clean them and blend them with a food processor. Then add the whole eggs and begin beating. Add the sugar, continuing to beat, and gradually add the flour, hazelnut flour, and baking powder. Add the chocolate chips, preferably dark chocolate, and continue mixing until the mixture is smooth. Once the batter is ready, pour it into a cake mold, a plum cake mold, or a bundt cake mold.
How to make carrot and chocolate chip cake
But this is purely a matter of taste and willpower. Bake at 180°C (350°F) in a conventional oven for 40 minutes. Once the baking time is up, remove the cake from the oven and let it cool before serving. This delicious dessert will keep for about three days, covered with cling film, so you can enjoy it over and over again.
