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–+ servings
eggless chocolate carrot cake on a green cake plate cut into square slices.

Eggless Chocolate Carrot Cake

Mimi Council
Try this Eggless Chocolate Carrot Cake recipe for a unique treat combining classic carrot cake with rich chocolate! With a streusel topping, this simple snack cake can be enjoyed for brunch or dessert!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Makes 9 servings
Calories 488 kcal

Equipment

  • Digital Food Scale
  • Mixing Bowl
  • Hand Mixer
  • 9-inch Cake Pan
  • Parchment Paper Cake Rounds
  • Spatula

Ingredients
 
 

Batter

  • 170 grams carrots (finely grated)
  • 113 grams salted butter (melted)
  • 170 grams dark brown sugar
  • 113 grams pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 191 grams all purpose flour
  • 57 grams Dutch cocoa powder (sifted)
  • 1 teaspoon baking powder
  • ½ teaspoons fine sea salt
  • ½ teaspoon ground cinnamon

Topping

  • 85 grams salted butter (melted)
  • 95 grams all purpose flour
  • 57 grams cane sugar
  • 57 grams dark brown sugar
  • 85 mini dark chocolate chips
  • 28 grams unsweetened fine shredded coconut

Instructions
 

  • Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper.
  • To make the batter: In a large mixing bowl, add the grated carrots, melted butter, dark brown sugar, pumpkin puree, and vanilla extract.
  • Mix with a hand mixer to combine completely.
  • Add in the milk, flour, cocoa powder, baking powder, and salt and mix together to combine completely.
  • Transfer the batter to the prepared baking pan and spread out evenly.
  • Bake for 20 mins.
  • While the cake is baking, make the topping by adding the melted butter, all purpose flour, cane sugar, and brown sugar to a small mixing bowl. Stir together until a paste forms.
  • Add in the mini chocolate chips and coconut and stir to combine.
  • Remove the cake from the oven and crumble the topping on top.
  • Return the cake to the oven and bake for an additional 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the cake pan.
  • Remove the cake, cut, and enjoy!

Video

Notes

Tips
  • Use a kitchen scale for the best results.
  • Vegan: Use vegan butter and milk to make this cake vegan.
  • Make sure to use a fine grater for the carrots. While a larger grater might seem faster, the large grate on the carrots won’t allow them to mix in well and can result in a gummy texture.
  • I use dark brown sugar for a rich flavor, but you can also use light brown sugar as well.
  • If you don't have mini chocolate chips, regular size also works.
  • You can omit the coconut from the topping if you prefer, but it's so good with it!
  • Make sure to store extra cake in a cake dome or an airtight container.
High Altitude — Follow the recipe as noted.

Nutrition

Calories: 488kcalCarbohydrates: 70gProtein: 6gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 52mgSodium: 358mgPotassium: 297mgFiber: 4gSugar: 40gVitamin A: 5726IUVitamin C: 2mgCalcium: 121mgIron: 3mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!