Chocolate Chip Carrot Cake


2 cups all-purpose flour 260 grams
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
¼ teaspoon nutmeg
1 ¼ cups granulated sugar 250 grams
¾ cup vegetable oil
1 teaspoon vanilla extract
3 large eggs
1 ¾ cups shredded carrots
8 ounces crushed pineapple in juice
1 cup chopped pecans
1 ½ cups semi-sweet chocolate chips
confectioners’ sugar

Preheat the oven to 350ºF. Spray a 9×13 baking pan with cooking spray.
In a small bowl, combine the flour, baking powder, soda, cinnamon, salt and nutmeg.
In a large bowl, combine the sugar, oil, vanilla and eggs. Whisk well.
Add the flour mixture into the wet ingredients and mix just until combined.
Fold in the carrots, pineapple (with juice) nuts and chocolate chips.
Pour the cake batter into the prepared pan. Bake for 45-50 minutes or until the center springs back when you touch it.
Cool completely, then dust with confectioners sugar.
Serve with a dollop of whipped cream.
Recipe Source: Toll House Treasury
Refer to the article above for more tips and tricks.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.
Calories: 310kcal | Carbohydrates: 44g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 255mg | Potassium: 258mg | Fiber: 3g | Sugar: 27g | Vitamin A: 2570IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 2mg
Julie Clark
carrot cake, easter cake

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