Carrot Cake with Cocoa Sauce
Ingredients
- 3 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 1/2 cups carrots, cut into small cubes
- 3/4 cup corn oil
- 1 cup fresh orange juice
- 5 large eggs
- 1 teaspoon vanilla extract
- 2 cups sugar
Cocoa sauce
- 1/4 cup butter
- 4 tablespoons corn oil
- 1 cup cocoa powder
- 1/2 cup sugar
- 1/2 cup milk
- 1 teaspoon instant coffee
Preparation
Preheat the oven to 350°F (175°C) and grease a cake pan
In a large bowl, mix together the flour, baking powder, and baking soda
In another bowl, whisk the corn oil, orange juice, eggs, vanilla extract, and sugar until well combined
Stir the chopped carrots into the wet mixture
Gradually add the dry ingredients to the wet mixture and stir until just blended
Pour the batter into the prepared cake pan and bake for 30 to 40 minutes or until a toothpick inserted comes out clean
For the cocoa sauce, melt the butter and corn oil in a saucepan over low heat
Add the cocoa powder, sugar, milk, and instant coffee to the saucepan
Stir the sauce continuously until it is smooth and heated through
Serve the carrot cake warm with the cocoa sauce drizzled over it
