Chocolate Carrot Loaf Cake with Cinnamon Cream Cheese Whipped Cream

A truly delicious chocolate loaf cake is a thing of beauty and everyone should have a recipe for one in their back pocket. Because many of us have this one in said pocket, and can find versions of it here, and here, and elsewhere truth be told, I am not now going to try and reinvent the wheel. Instead, I am providing you with another chocolate loaf, for your other pocket, and this one includes carrots.
If you’ve ever had chocolate zucchini cake, you know where this is going: the carrots make the cake unbelievably moist, and yet impart almost no flavor. Like all good loaf (or tea) cakes, this one is incredibly easy to put together (the hardest part is grating the carrots with a microplane – which I highly recommend, as the finer you grate the carrots, the better the texture and crumb of the finished carrot loaf cake) and is deeply chocolate-y, both due to the cocoa powder and the melted unsweetened chocolate.I like to make a cinnamon cream cheese whipped cream to spread on slices of this deliciousness, but to each his own: if that does not float your boat, serving this with scoops of vanilla (or salty caramel) ice cream or lightly sweetened whipped cream – or with nothing at all! – would also be delish. If you do go with cinnamon, however, might I suggest you purchase this one, from my absolute faves, The Spice House. I love everything about this company – and their product, obvs – and am pretty sure you will too, so check them out.
A note: Finally, I was inspired to create this carrot loaf cake recipe by some fellow bloggers, who challenged us all to post a recipe using carrots on a specific day (umh, today . . . ). To see many more amazing carrot-inspired recipes, check out the hashtag #24carrotgoals on instagram.
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