Moist Carrot Cake with Milk Chocolate Ganache

Name: Moist Carrot Cake with Milk Chocolate Ganache
Prep time: 60 min
Total time: 60 min
Yield: 16 servings
Cuisine: Française
Ingredients: 3 cups all-purpose flour (360 g); 3 eggs; 2 cups granulated sugar (400 g); 3 medium carrots, peeled and roughly chopped; 1 cup vegetable oil (240 ml); 1 tablespoon baking powder; 6 oz (170 g) good-quality milk chocolate; ¾ cup heavy cream (180 ml)

By Marie Lefebvre · Updated October 4, 2026

This irresistibly moist carrot cake pairs the natural sweetness of carrots with a velvety milk chocolate ganache. Made entirely in a blender with pantry staples, it comes together effortlessly and delivers a melt-in-your-mouth texture that will have everyone reaching for a second slice. Perfect for afternoon tea or any family gathering.

Prep⏱️ 60 min

Servings👥 16 servings

Difficulty📊 Easy

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🛒 Ingredients

16 servings

3 cups all-purpose flour (360 g)
3 eggs
2 cups granulated sugar (400 g)
3 medium carrots, peeled and roughly chopped
1 cup vegetable oil (240 ml)
1 tablespoon baking powder
6 oz (170 g) good-quality milk chocolate
¾ cup heavy cream (180 ml)

🛍️ Recommended tools

🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

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Directions

1
Preheat oven to 350°F (180°C). Grease and flour a rectangular baking pan.
2
Add the carrots, sugar, oil, and eggs to a blender. Blend on high until completely smooth with no carrot pieces remaining.
3
Pour into a large bowl, sift in the flour and baking powder, and fold gently with a spatula until just combined — avoid overmixing.
4
Pour the batter into the prepared pan and bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly.
5
Melt the chocolate in the microwave in 30-second bursts, stirring between each interval, until fully melted and smooth.
6
Stir the heavy cream into the melted chocolate until you get a glossy, pourable ganache.
7
Pour the ganache over the still-warm cake, spread evenly, and let set for 15 minutes before slicing.

💡 Chef's Tip

Add ½ teaspoon of cinnamon or vanilla extract to the batter for extra warmth. If the ganache thickens too quickly, microwave it for a few seconds and stir again. Keeps well at room temperature under a cake dome for up to 2 days.