Easy Chocolate Chip Carrot Cake (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 2 cups all-purpose flour (260 grams)
02 - 1 teaspoon baking powder
03 - 1 teaspoon baking soda
04 - 1 teaspoon cinnamon
05 - 1 teaspoon salt
06 - ¼ teaspoon nutmeg
07 - 1 ¼ cups granulated sugar (250 grams)

→ Wet Ingredients

08 - ¾ cup vegetable oil
09 - 1 teaspoon vanilla extract
10 - 3 large eggs
11 - 1 ¾ cups shredded carrots
12 - 8 ounces crushed pineapple in juice

→ Mix-Ins

13 - 1 cup chopped pecans
14 - 1 ½ cups semi-sweet chocolate chips

→ For Topping

15 - Confectioners' sugar for dusting
16 - Whipped cream for serving (optional)

# Instructions:

01 - Preheat oven to 350°F. Spray a 9x13 baking pan with cooking spray
02 - In a small bowl, combine flour, baking powder, baking soda, cinnamon, salt and nutmeg
03 - In a large bowl, whisk together sugar, oil, vanilla and eggs until well combined
04 - Add the flour mixture to the wet ingredients and mix just until combined
05 - Fold in the carrots, pineapple with juice, chopped pecans and chocolate chips
06 - Pour batter into prepared pan. Bake for 45-50 minutes until center springs back when touched
07 - Cool completely, dust with confectioners' sugar, and serve with whipped cream if desired

# Notes:

01 - Original recipe from Toll House Treasury
02 - Great for potlucks or casual gatherings
03 - Can be made a day ahead

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