Egg-Free Carrot Cake with Chocolate Glaze
A wonderfully moist carrot cake made entirely without eggs and blended in minutes. Crowned with a silky chocolate glaze, it is the kind of effortless, budget-friendly dessert that disappears fast at any gathering.
🛒 Ingredients
16 servings
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup whole milk
- 2 cups finely grated carrots
- 3 tablespoons melted butter
- 1 tablespoon baking powder
- For the glaze: ½ cup milk
- 2 to 3 tablespoons unsweetened cocoa powder
- 2 tablespoons butter
- 1 tablespoon sugar
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Directions
- 1
Preheat oven to 355 °F (180 °C). Grease and flour a 9-inch (24 cm) round cake pan.
- 2
Place the flour, sugar, milk, grated carrots, and melted butter in a blender. Blend for about 1 minute until smooth and fully combined.
- 3
Add the baking powder and fold it in gently with a spatula — avoid over-mixing to keep the batter light.
- 4
Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the centre comes out clean.
- 5
Let the cake cool in the pan for 10 minutes, then unmould onto a wire rack.
- 6
Make the glaze: combine the milk, cocoa powder, butter, and sugar in a small saucepan. Bring to a boil over medium heat, stirring constantly.
- 7
Reduce the heat and stir until the glaze thickens slightly. Pour immediately over the cake and allow to set before slicing.
💡 Chef's Tip
Fresh, sweet carrots give the best colour and flavour. Swap the cocoa for melted dark chocolate for a richer glaze. The cake keeps well for up to 3 days at room temperature under a cake dome.
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