Fluffy Carrot Cake with Glossy Chocolate Glaze
A wonderfully moist blender cake where carrots dissolve into the batter, lending a vibrant golden crumb without anyone noticing. Finished with a rich, fudgy chocolate glaze, this crowd-pleaser disappears fast at any table.
🛒 Ingredients
25 servings
- 4 medium carrots, peeled and roughly chopped
- 4 large eggs
- 1 cup (240 ml) neutral vegetable oil
- 3 cups (360 g) all-purpose flour
- 3 cups (600 g) granulated sugar
- 1 tablespoon baking powder
- 4 tablespoons sweetened cocoa or drinking chocolate powder
- 4 tablespoons granulated sugar
- 2 tablespoons unsalted butter
- 2 tablespoons whole milk
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Directions
- 1
Preheat the oven to 350 °F (180 °C). Grease and flour a 9×13-inch baking pan.
- 2
Blend the carrots, eggs, and oil in a blender until completely smooth and creamy, with no carrot chunks remaining.
- 3
Pour the carrot blend into a large bowl and gradually fold in the sugar followed by the flour. Stir in the baking powder last, mixing gently until just combined.
- 4
Transfer the batter to the prepared pan and bake for about 40 minutes. Keep the oven door closed for the first 30 minutes to prevent the cake from sinking.
- 5
For the glaze, combine cocoa powder, sugar, butter, and milk in a small saucepan over medium heat. Stir constantly until the mixture thickens and pulls cleanly away from the bottom.
- 6
Pierce the cooled cake all over with a fork, pour the warm glaze over the top, and spread evenly. Let it set at room temperature before slicing.
💡 Chef's Tip
Always glaze over a fully cooled cake so the topping sets neatly. For a deeper chocolate flavor, swap sweetened cocoa for 100% dark cocoa powder and adjust sugar to taste.
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