I don’t know what made me do it… I really don’t. I am not sure what possessed me to make me put chocolate chips in carrot cake but, um, I sure as heck don’t regret it. And I sure as heck thought it made this cake supremely delicious! You know how it goes… You want dessert. But you want to be healthy, so you suppose vegetables would probably help. And you NEED chocolate. This cake right here is what you’re looking for! Carrots and dark chocolate and a bit of almond flour make for the softest, moistest, least-carroty-tasting carrot cake you’ve ever had. Say hello to the chocolate chip carrot cake!
I know these pictures are seriously ugly, but do not let them scare you off! This cake is delicious. Just cause it’s unattractive doesn’t mean it’s undelicious. Or something. Anyway. This yummy fall cake is delicious by itself, but extra yummy when enjoyed with creamy vanilla ice cream! I’d say look at the weather’s current mood swing to determine your need for ice cream. A chilly 55? Skip it. A stifling 92? I think it’s quite necessary. Although, if you don’t live in Texas, you may not know what I’m talking about. And if you don’t, I so envy you. I waaannttt faaaaaallll. Please and thank you. Sincerely, tired of wearing two layers of leggings one day and shorts the next. P.S. I wish that was a joke.
Chocolate Chip Carrot Bundt Cake
Adapted from Frame By Frame Baking
Yields: one bundt cake
1 1/2 cups large-grated carrots (about 3 medium carrots)
3/4 cup vegetable oil
juice of one orange (about 1/3 cup)
3/4 cup brown sugar
1 cup white all-purpose flour
1/2 cup almond meal
2 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
pinch of salt
1 cup dark chocolate chips (mixed with flour to prevent sinking, if you remember!)
nonstick spray for the bundt pan
Preheat your oven to 350F. Spray your bundt pan with nonstick spray, and set aside.
In a large bowl, combine the eggs, oil, sugar, vanilla, and orange juice, then mix in carrots. Sift in the flour, baking powder, baking soda, and salt, then add in the almond meal. Mix everything together, then stir in the chocolate chips. Pour your batter into your prepared pan, and bake for 40-50 minutes, until the top is toasted brown. Insert a toothpick in the center just to make sure! Let cool for about 30 minutes before turning out the cake. Slice and enjoy with ice cream!