Chocolate Carrot Cake

1. Preheat the oven to 350F and grease and line a 1 pound loaf pan with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
3. In a large bowl, whisk together the sugar, maple syrup, SunButter, and olive oil.
4. Once smooth, mix in the milk, vinegar, vanilla, and carrots.
5. Switch to a rubber spatula and pour in the dry ingredients. Gently fold to combine.
6. Just before the batter fully comes together, toss in the chocolate chips and fold to bring the batter together.
7. Pour into the loaf pan and spread even.
8. Bake for 50-60 minutes or until a toothpick comes out clean with some tacky crumbs.
9. Allow the cake to cool for about 30-40 minutes, then make the frosting.

Chocolate Pudding Frosting

1. Whisk together all of the ingredients with just 5 tablespoons of milk.
2. It should reach a pudding consistency. If it’s still too thick, mix in the additional tablespoon of milk.
3. Remove the cake from the loaf pan and spread the frosting on top.
4. Cut the tops off of a few stemmed carrots and stick them into the surface. Sprinkle crushed chocolate cookies to resemble the dirt in our carrot garden.
5. Now slice and enjoy!