Grandma's Moist Carrot Cake with Crunchy Chocolate Glaze
A wonderfully moist carrot cake straight from grandma's kitchen, crowned with a silky chocolate glaze that sets into a satisfying crunch. Easy to make and impossible to resist, this timeless recipe is a true crowd-pleaser at every table.
🛒 Ingredients
12 servings
- 2 medium carrots
- 4 eggs
- 1 cup (240 ml) sunflower oil
- 1½ cups (300 g) sugar
- 2 cups (260 g) all-purpose flour
- 1 tbsp baking powder
- 8 tbsp sugar (for glaze)
- 8 tbsp unsweetened cocoa powder
- 4 tbsp milk
- 2 tbsp butter
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Preheat oven to 350 °F (180 °C). Peel and chop the carrots. Blend with eggs, oil, and sugar for about 5 minutes until completely smooth.
- 2
Pour the mixture into a large bowl and gently fold in the flour in batches, using a spatula to keep the batter light and airy.
- 3
Add the baking powder and fold gently until fully incorporated.
- 4
Pour batter into a greased and floured cake pan. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- 5
For the glaze, combine sugar, cocoa powder, milk, and butter in a saucepan over low heat. Stir constantly until the mixture comes to a boil.
- 6
Keep stirring until the glaze thickens and begins to pull away from the sides of the pan. Remove from heat and continue stirring for one minute.
- 7
Pour the hot glaze over the cake. Allow to cool completely before slicing and serving.
💡 Chef's Tip
Add a teaspoon of vanilla extract to the batter for extra depth of flavor. The cake keeps well for up to 3 days at room temperature under a cake dome.
Similar Recipes
Same category — Desserts
🍽️ Complete your meal
More ideas to accompany this dish
