Chocolate Carrot Cake
Your new lunchbox favourite! It’s a chocolate cake. It’s a carrot cake. It’s going to be your go-to lunchbox treat.Freezer friendly, and super easy, we have this recipe on high rotation in our ovens at the moment.Developed for us by nutritionist and just delightful Melanie Lionello.Enjoy!
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Ingredients
- 2 cups Just Veg Carrot Shred
- 2 ½ cups wholemeal flour
- 1 can crushed pineapple drained
- 1 ½ cups brown or rapadura sugar
- ½ cup milk
- ½ cup olive oil
- 4 eggs
- 1/3 cup cacao/cocoa powder
- 1 tsp cinnamon
- 1 tsp baking powder
- Pinch of salt
Instructions
- Preheat oven to 160 degrees Celsius (fan-forced).
- Combine all dry ingredients together in a bowl.
- Add all wet ingredients and combine well with a spoon.
- Pour batter into a square cake pan lined with baking paper.
- Bake for 1 hour and 15-20 minutes or until a skewer comes out clean.
- Cool and serve.
