Moist Carrot Cake with Dark Chocolate Glaze
A wonderfully fluffy carrot cake blended to silky perfection and finished with a rich, glossy dark chocolate glaze. Quick to prepare with everyday pantry staples, this is the ultimate weeknight dessert the whole family will love.
🛒 Ingredients
10 servings
- 3 medium carrots, peeled and chopped
- 3 eggs
- 1 cup (240 ml) neutral vegetable oil
- 2 cups (400 g) granulated sugar
- 2 cups (250 g) all-purpose flour, sifted
- 1 packet (11 g) baking powder
- 2 heaped tbsp unsweetened dark cocoa powder (glaze)
- 3 tbsp whole milk (glaze)
- 1½ tbsp margarine or unsalted butter (glaze)
- 2 tbsp granulated sugar (glaze)
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Directions
- 1
Lightly grease a silicone cake mold with oil. Preheat your oven to 350 °F (180 °C) or prepare for microwave baking.
- 2
Add the chopped carrots, eggs, and oil to a blender. Blend for 3 minutes until perfectly smooth — this step also removes any egg smell and ensures a light, airy texture.
- 3
In a large bowl, whisk together the flour, sugar, and baking powder. Pour in the carrot mixture and fold gently with a spatula until a smooth, lump-free batter forms.
- 4
Pour the batter into the prepared mold and bake: 35-40 minutes in the oven at 350 °F, or 10 minutes on full power in the microwave. Test with a toothpick inserted in the center.
- 5
Make the glaze: combine milk, margarine, sugar, and cocoa powder in a small saucepan over low heat. Stir constantly until the mixture thickens and coats the back of a spoon.
- 6
Unmold the warm cake and immediately pour the hot glaze over it so it soaks into the crumb. Allow to cool for 15 minutes before slicing and serving.
💡 Chef's Tip
A lightly oiled silicone mold guarantees a flawless release every time. For an extra-decadent version, swap the cocoa glaze for a melted dark chocolate ganache.
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