2 medium sized carrots, peeled and chopped into 3 big chunks

1 teaspoon fresh ginger

2 large eggs

1/2 cup of vegetable oil

1.5 cups of all purpose flour

1 cup of white sugar

1 tablespoon baking powder

1/4 teaspoon cinnamon powder

1/4 teaspoon essence


1 cup of white sugar

4 tablespoons unsalted butter

4 tablespoons of Hershey’s, cocoa powder

1/4 cup of milk

1 teaspoon ginger powder

2 tablespoons cane syrup (sub with honey)


Preheat Oven to 350 degrees.

To a blander, add the carrots, ginger, eggs, oil, essence and cinnamon. Blend until smooth.

In a large mixing bowl, add the flour, baking powder and sugar. Pour the carrot and ginger mixture into the flour bowl.

Mix well and pour into a greased and floured, 8-inch cake pan.

Place in the oven for 45 minutes. When it is done the sides would let go from the pan or you can stick a toothpick in the center of the cake. If it comes out clean it is done.

For the Chocolate drizzle, in a small sauce pan add the butter, sugar, cocoa powder, ginger powder and milk.

Stir and allow the sauce to thicken up. It should coat the back of a spoon.

Once the cake of out of the oven and cooled, take a tooth pick or pointed knife and stick the cake all over.

Then pour the chocolate syrup all over the top of the cake.

Be prepared to eat this entire cake by yourself, its that good!








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