Chocolate Chip Carrot Cake
This easy carrot cake is a spin on the traditional use of shredded carrots, replacing it with roasted Local Roots carrot puree instead. Not only is it easier to prepare, it’s also (we think) tastier! Moroccan spices give it a nice warming flavor and chocolate chips melt in your mouth when the cake is served warm. Try this easy dessert or indulgent breakfast bread any day of the week!
1 cup carrot or butternut squash puree (link to puree directions below)
2 Local Roots pasture raised eggs
1/2 cup vegetable oil
1/4 cup water
1 cup white sugar
1/2 cup brown sugar
1 3/4 cups stoneground Local Roots all-purpose flour
1 teaspoons baking soda
1/2 teaspoon kosher salt
4 teaspoons ground cinnamon
2 teaspoons Charissa Moroccan spice blend (mix of ground cumin, paprika, salt and cayenne)
1 teaspoon ground ginger
1 teaspoon cayenne pepper
1 teaspoon ground nutmeg
1 teaspoon ground cardamom
Chocolate chips (amount based on personal preference)
- Preheat oven to 350°F (175°C). Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan.
- In a large bowl, mix together the butternut squash or carrot puree, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, Moroccan spices, cayenne, and cardamom.
- Stir the dry ingredients into the butternut squash mixture. Fold in chocolate chips. Combine just until incorporated; do not over mix. Pour into the prepared pan. Sprinkle sea salt on top of batter.
- Bake for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.
CARROT OR BUTTERNUT SQUASH PUREE
1 lb Local Roots organic carrots (or 1 large butternut squash)
1 lb organic Local Roots carrots (about 3 carrots)
- Preheat oven to 350°F
- Peel carrots and cut off tops. Cut into 1 inch pieces and boil in water. When carrots are soft, drain water and blend with immersion blender or blender til it’s a puree.
Butternut Squash Puree
1 large Local Roots butternut squash
6 tablespoons unsalted grass-fed butter; diced
2 tablespoons brown sugar
¼ teaspoon kosher salt
- Preheat oven to 350°F.
- Slice the butternut squash in half lengthwise; scoop out and toss the seeds. Place the halves flesh-side-up on a foil-lined baking sheet. Sprinkle the diced butter and brown sugar evenly on both halves.
- Roast for 45-60 minutes or until the butternut squash can easily be pierced with a knife. Make sure you keep the butter + brown sugar juice. Remove squash from oven and allow to cool for about 10 minutes. Scoop out flesh and blend with the butter + sugar juice.
- Pulse until you reach a creamy consistency