Carrot Cocoa Cake

Carrot Cocoa Cake

Metric Ingredient Imperial 375 ml carrots, finely grated 1 1/2 cup 175 ml sugar 3/4 cup 125 ml canola oil 1/2 cup 250 ml boiling water 1 cup 375 ml whole wheat flour 1 1/2 cup 125 ml unsweetened cocoa 1/2 cup 5 ml cinnamon 1 tsp 7 ml baking powder 1 1/2 tsp 2 ml salt 1/2 tsp

In a large mixing bowl; combine carrots, sugar and oil. Pour water over mixture; set aside. In separate bowl; combine flour, cocoa, cinnamon, baking powder and salt. Add to carrot mixture, mixing well. Pour batter into a non-stick 8 inch (2 L) square pan. Bake in preheated 350 F (180 C) oven for 35 minutes. Serve topped with ice cream or whipped topping. Serves 8

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