How to prepare the Soft Carrot Cake with Chocolate Chunks:

• Before starting to mix the ingredients, there are no shortcuts; we must grate the carrots. Let's begin by washing, peeling, and drying them. Cut off the ends and weigh them: they should weigh 9 oz (250 g). Then, take a tall-sided bowl and grate them one by one with a small round-hole grater. When there is only a small piece of carrot left, we can grate it into thin julienne strips to respect the amount of carrots established by the recipe.
• Sift the flour and baking powder into a bowl. In a measuring cup, weigh the required amount of vegetable oil. Roughly chop a 5 ¼ oz (150 g) piece of dark chocolate.
• Weigh the necessary amount of sugar in a bowl. Take another bowl and crack the eggs: put the egg yolks in the bowl with the sugar and the egg whites in the other empty bowl. Now, let's start preparing our soft carrot cake without almonds. Whip the egg whites to stiff peaks and set aside.
• Also, whip the egg yolks with the sugar until frothy, which will take exactly 5 minutes. While continuing to whisk the egg yolks with the sugar, reduce the speed of the electric beaters and gradually add some of the sifted oil and flour with baking powder. Turn off the electric beaters and add the grated carrots and chocolate pieces.
• Mix with a spatula to combine all the ingredients in the batter. Finally, add the whipped egg whites and gently mix from the bottom up, always in the same direction, to avoid deflating the mixture.
• Grease and flour a 9 ½ inch (24 cm) springform pan and line the sides with parchment paper. Pour in the batter, level the surface with the spatula, and then vigorously tap the pan on the work surface to release any air bubbles.
• Bake for 25-30 minutes in a static oven at 350°F (180°C). Check the doneness with a toothpick. Remove from the oven and let cool completely before decorating the cake with powdered sugar or a tasty chocolate glaze. Your carrot cake with chocolate chips is ready!