Ingredients
Scale
- 1 box (15.25 oz) Premium Chocolate Cake Mix
- 2 cups finely shredded raw carrots (approx. 3–4 medium carrots)
- 3 large eggs
- Optional: 1/2 cup water (only if the batter is too thick)
- Optional: Chocolate chips or walnuts for topping
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking pan by greasing it generously with butter or a non-stick cooking spray. If you want an even easier cleanup, line the bottom with parchment paper. Wash and peel your carrots, then use a fine grater to shred them. The finer the shred, the better they will meld into the chocolate batter for that seamless bakery finish.
- In a large mixing bowl, combine the chocolate cake mix, the shredded carrots, and the three eggs. Use a spatula or an electric hand mixer on medium speed to combine the ingredients until a thick, uniform batter forms. The moisture from the carrots will activate the mix. If the batter feels excessively stiff, add a splash of water. Pour the mixture into your prepared pan and spread it evenly. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Remove the cake from the oven and place the pan on a wire rack. Allow the cake to cool completely in the pan for at least 20 minutes. This cooling period is essential for the “dump cake” structure to set properly. Once cooled, you can frost it with your favorite chocolate ganache or cream cheese frosting, or simply dust it with powdered sugar. Slice into squares and serve at room temperature for the best flavor profile.
- Cook Time: 45 minutes