Imagine a dessert that defies expectations, where rich chocolate meets sweet carrots in a mind-blowing culinary fusion that will make your taste buds dance! This Cocoa Cinnamon Carrot Torte is not just a cake – it's a decadent experience that transforms ordinary ingredients into an extraordinary masterpiece. Perfect for those who crave something uniquely delicious and want to surprise their guests with a show-stopping dessert that's both indulgent and surprisingly wholesome.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Kosher
Serves: 8 servings
Ingredients
- 2 cups grated carrots
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1 cup sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to ensure easy removal.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, cinnamon, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- In a separate bowl, whisk together the sugar, vegetable oil, and eggs until the mixture becomes smooth and slightly frothy. The eggs should be at room temperature for better incorporation.
- Gently fold the grated carrots into the wet ingredients, ensuring they are evenly distributed throughout the mixture.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring carefully to create a smooth batter. Be careful not to overmix, as this can make the torte tough.
- Fold in the chopped walnuts, reserving a small portion for garnishing the top of the torte if desired.
- Pour the batter into the prepared cake pan, using a spatula to spread it evenly and smooth the top.
- Place the pan in the preheated oven and bake for 35-40 minutes. To check for doneness, insert a toothpick into the center of the torte - it should come out clean with just a few moist crumbs.
- Remove the torte from the oven and let it cool in the pan for 10 minutes. Then, carefully turn it out onto a wire rack to cool completely.
- Once cooled, you can dust the top with powdered sugar, add a light chocolate ganache, or sprinkle the reserved chopped walnuts for decoration.
- Slice and serve at room temperature. The torte can be stored in an airtight container for up to 3 days.
Tips
- • Room temperature eggs are crucial for achieving a smooth, well-incorporated batter • Don't overmix the batter – gentle folding preserves the delicate texture • Use freshly grated carrots for maximum moisture and flavor • Check the torte early – every oven is slightly different, so start checking at 35 minutes • Let the torte cool completely before decorating to prevent melting or sliding • For extra richness, consider adding a cream cheese frosting or chocolate ganache • Store in an airtight container to maintain moisture and freshness • This torte tastes even better the next day as flavors continue to meld
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 8g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 85mg
