Chocolate Carrot Cake

Chocolate Carrot Cake


A twist on the traditional carrot cake this cake is excellent served with cream cheese icing.


2 cups flour

The coconut can be omitted if desired.

1 cup sugar

1/4 cup cocoa

2 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 cup shredded coconut

Mix dry ingredients together

2 cups shredded carrots

1 cup oil (Canola or vegetable)

1/2 cup orange juice

1 tsp vanilla

4 eggs

Mix together wet ingredients.

Sift together dry ingredients.

Incorporate dry ingredients into wet ingredients just until mixed.  Drop batter by spoonfuls into greased or lined muffin tins.

Bake muffins at 350 degrees Fahrenheit oven for  20 to 25 minutes.

The cake can also be cooked in a greased bundt pan for 50 – 60 minutes.


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