Baking – Would baking a cake for 2 hours at 350 degrees F be safe to eat if it’s still moist

Dark chocolate is actually more heat resistant than other kinds. Milk chocolate can scorch at 115° F / 46° C or higher; semi-sweet can have problems at 125° F / 52° C or so. It's mainly the dark chocolate that can withstand temperatures as high as 140° F / 60° C.

I think there are two misconceptions to clear up here, those being:

• Baking at 350° F does not mean you are raising the internal temperature to anywhere even close to 350° F. Even yeast breads are not baked to an internal temperature higher than around 200° F, and it's much lower for soft breads and especially cookies. It's hard to find much data on the recommended internal temperature for cookies, but I'd estimate it to be around 160° F simply for food safety reasons.

• Just because a food can burn above a certain temperature, does not mean that it will happen immediately. Just as heating oil slightly above its smoke point does not immediately result in flames and rancid taste, heating chocolate above the aforementioned temperatures will not immediately cause it to scorch. What it means is that chocolate can be sustained in a melted state indefinitely at lower temperatures, but raising the temperature further will cause it to eventually scorch. The higher the temperature, the less time it will take.

These "scorching" temperatures are mainly cautions against direct stovetop or microwave heating; with these methods it is easy to get the temperature very high, very fast. When you bake cookies, you are applying very slow, gradual heat; if the temperature of the chips even gets as high as 140° F, it won't stay that high for very long. It's not enough to burn, and that is why even milk chocolate or white chocolate chips tend to do fine in cookies.

So just bake them, and don't worry. The cookies themselves will probably scorch before the chocolate does.

P.S. As SAJ14SAJ writes in the comments, this assumes that you bake the cookies on some kind of insulating material like parchment or a baking mat. There is a risk of burning if you bake them directly on a metal tray and the chocolate comes into direct contact with it, as it will then heat up very quickly to approximately the same temperature as the tray. So don't do that - if you use a metal tray or cookie sheet, make sure there's something between that and your cookies. They bake from the ambient heat in the oven, and don't really need direct heat from the tray.

Not sure what done is for this; maybe you just need to bake it longer? That should drive out water—though possibly it will cause other problems. But probably it'll be OK since you can grill it.

I think getting some water out of the shredded carrots is the first thing to try—they have a lot of water (like all vegetables). Patting them dry will remove some. Pressing them between dry towels/paper towels will remove more. Roasting (or sautéing) them can remove even more (and will change the flavor). Or you could use a food dehydrator or low oven to just dry them.

Reducing the amount of carrot may help too, but that will again alter the flavor.

Another thing that might help: I suspect you have the eggs for binding & richness. That's mostly the yolk—you could try leaving out some or all of the whites (using the yolk only).