Easy and Quick Carrot Cake with Chocolate

Preheat the oven to 180°C (350°F). Grease and flour a cake pan.

In a large bowl, beat the eggs and sugar until light and fluffy.

Slowly add the oil while continuing to mix.

Stir in the grated carrots.

In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon (if using), and cocoa powder.

Gradually add the dry ingredients to the wet mixture, folding gently until combined.

Pour the batter into the prepared pan and smooth the top.

Bake for 40-45 minutes or until a toothpick inserted comes out clean.

Let the cake cool before serving.

Serving and Storage Tips: