Coca-Cola Carrot Cake
Submitted by soony
Not your grandma’s carrot cake. This one’s spiked with Coca-Cola, loaded with grated carrots, nuts, and coconut, then drenched in a hot cocoa-cola syrup that soaks right through the warm crumb. Serves 16.
YIELD
16 servingsPREP
20 minCOOK
50 minREADY
1 hrsThis is where carrot cake takes a hard left turn into something wild. Cola goes into the batter for moisture and a hint of caramel sweetness, while cocoa powder adds an unexpected chocolatey undercurrent.
Grated carrots, chopped nuts, and flaked coconut give the crumb serious texture. But the real showstopper is the Coca-Cola syrup: a bubbling mix of sugar, cocoa, butter, and cola that you pour right over the hot cake after pricking it all over with a fork.
Every bite is dense, sticky, and layered with flavor. Serve it warm or at room temperature with vanilla whipped cream and watch people try to figure out your secret ingredient.
Chef Tips
- Prick the cake generously with a fork so the hot syrup penetrates deep into the crumb
- Pour the syrup slowly and evenly; rushing it will cause pooling instead of absorption
- Toasted pecans or walnuts work best here for maximum nutty flavor
Ingredients
Directions
Mix all the dry ingredients together.
Beat the eggs well; add sugar, oil, ¾ cup cola, and vanilla and beat well.
Stir in the dry ingredients until smooth, then add the carrots, nuts and coconut.
Mix well.
Bake in a greased and lightly floured 13 x 9 pan in a preheated 350℉ (180℃) F oven for 40 to 50 minutes, until cake tests done.
Remove from oven and prick hot cake all over with a fork, then pour the cola syrup slowly, evenly over the top.
Serve warm or room temperature with lightly sweetened-vanilla flavored whipped cream.
Coca-Cola Syrup: Combine sugar, cocoa, cola, butter and corn syrup in saucepan; bring to a boil over medium heat, stirring constantly.
Boil, stirring, until thick and syrupy, about 5 minutes.
Add vanilla extract.
Remove from heat and pour, hot, over hot cake.
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