Chocolate Carrot Bundt Cake

So technically, this Chocolate Carrot Bundt Cake is a quickbread; however, I was being lazy and decided to pour all of the batter into one pan. I also had a TON of carrots to use up. I usually never have a lot of carrots on hand, but I forgot I had already purchased a bag when I was food shopping then bought another one. I used the base recipe for my Chocolate Chip Zucchini Bread and this really came out well. The kids liked it, but said they would have preferred it better if I added some mini chocolate chips to it. Maybe I will next time and make muffins out of these instead!


Chocolate Carrot Bundt Cake
Prep Time: 15 minutes    Cook Time: 50-60 minutes    Yield: 16 slices

Ingredients

• 4 Large Eggs
• 2 c. Granulated Sugar
• 1 c. Canola Oil
• 1 tsp. Vanilla Extract
• 3 1/2 c. All-Purpose Flour
• 1 1/2 tsp. Baking Soda
• 1 1/2 tsp. Salt
• 1 tsp. Baking Powder
• 1/4 c. Cocoa Powder
• 3 c. Grated Carrots
• Cooking Spray

Directions

1. Preheat oven to 350 degrees. 
2. In a large bowl, whisk together the eggs and sugar until well blended; then whisk in the oil and vanilla extract. 
3. In a separate small bowl, combine the flour, baking soda, salt. baking and cocoa powder. Stir the dry mixture into the wet mixture with a spoon. 
4. Next, mix in the grated carrots until they are well blended. 
5. Spray a bundt pan with cooking spray and pour in the mixture. Bake for 50-60 minutes until the top springs back when touched or a toothpick comes out clean when inserted. Let cool before slicing. 

Enjoy! 

Nutrition Facts per Half

Calories 318, Carbs 47.6g, Fat 13.4g, Protein 3.8g, Fiber 2.2g, Sugar 26g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

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