Moist Blender Carrot Cake with Silky Chocolate Glaze
This incredibly moist carrot cake is blended together in minutes for a fuss-free bake the whole family will love. Topped with a silky chocolate glaze made from condensed milk, it delivers the perfect balance of light sponge and rich chocolate. A budget-friendly crowd-pleaser for any occasion!
🛒 Ingredients
6 servings
- 1 cup (150 g) peeled and diced carrots
- 3 large eggs
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) vegetable oil
- 1½ cups (180 g) all-purpose flour, sifted
- 1 tablespoon baking powder
- 1 can (14 oz / 395 g) sweetened condensed milk
- 4 tablespoons unsweetened cocoa powder
- 1 tablespoon margarine or unsalted butter
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Directions
- 1
Preheat your oven to 340 °F (170 °C). Grease a bundt or ring cake tin generously with oil.
- 2
Place the diced carrots, eggs, sugar and vegetable oil in a blender. Blend on high for about 5 minutes until completely smooth and creamy.
- 3
Pour the batter into a large bowl. Sift in the flour and baking powder, then gently fold with a spatula until just combined — do not overmix.
- 4
Transfer the batter to the prepared tin and bake for 40 minutes, or until a skewer inserted in the centre comes out clean. Let the cake cool before unmoulding.
- 5
For the chocolate glaze, combine the condensed milk, cocoa powder and margarine in a saucepan over low heat. Stir constantly until the mixture thickens to a pourable, glossy consistency.
- 6
Pour the warm glaze over the cooled cake and allow it to set for a few minutes before slicing and serving.
💡 Chef's Tip
For extra depth of flavour, swap regular cocoa for dark cocoa powder in the glaze. Fresh, juicy carrots make a noticeably moister crumb. The cake keeps well at room temperature, covered with cling film, for up to 3 days.
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