Fluffy Carrot Cake with Chocolate Glaze
This incredibly soft carrot cake hides a secret: blending the carrots directly into the batter creates a wonderfully moist crumb that stays tender for days. Finished with a rich chocolate glaze, it's the kind of homemade treat that disappears fast.
🛒 Ingredients
15 servings
- 2 medium carrots, peeled and chopped
- 3 large eggs
- ½ cup (125 ml) neutral vegetable oil
- 2 cups (250 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 tsp baking powder
- 1 tbsp unsalted butter
- ¾ cup (200 ml) sweetened condensed milk
- 3 tbsp unsweetened cocoa powder
- 1 cup (240 ml) whole milk
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a 9-inch (23 cm) round cake pan.
- 2
Blend carrots, eggs, and oil in a blender until completely smooth and creamy.
- 3
In a large bowl, whisk together flour and sugar. Pour in the carrot mixture and beat for 2–3 minutes until well combined.
- 4
Fold in the baking powder gently with a spatula — do not overmix.
- 5
Pour batter into the prepared pan and bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Make the glaze: combine butter, condensed milk, cocoa powder, and milk in a saucepan over medium heat. Stir continuously until the mixture thickens, about 8 minutes.
- 7
Pour the warm glaze over the cake as soon as it comes out of the oven so it soaks in beautifully.
💡 Chef's Tip
The blended carrot method is what makes this cake exceptionally moist — don't skip it! Leftovers keep well covered at room temperature for up to 3 days.
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Same category — Desserts
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