Fluffy Carrot Cake with Silky Chocolate Frosting
A wonderfully light and moist carrot cake made extra airy with beaten egg whites, finished with a rich, fudgy chocolate frosting. Simple enough for a weeknight treat, impressive enough for a celebration.
🛒 Ingredients
12 servings
- 300 g (about 2 cups) carrots, peeled and roughly chopped
- 4 eggs, separated
- 2 cups (400 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1 cup (240 ml) neutral vegetable oil
- 1 teaspoon baking powder
- 1 can (14 oz / 395 g) sweetened condensed milk
- ¾ cup (200 ml) heavy cream
- 1 tablespoon margarine or unsalted butter
- 3 tablespoons unsweetened cocoa powder
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a 9×13-inch baking pan.
- 2
Separate the egg yolks from the whites. Beat the whites to stiff peaks and refrigerate while you prepare the batter.
- 3
In a blender, combine the carrots, oil, and egg yolks. Blend for 5 minutes until completely smooth.
- 4
In a large bowl, whisk together the flour, baking powder, and sugar. Pour in the carrot mixture and stir until just combined.
- 5
Fold the stiff egg whites gently into the batter in two or three additions, using wide scooping motions to keep the batter airy. Pour into the prepared pan.
- 6
Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then unmold.
- 7
In a saucepan over medium heat, stir together the condensed milk, heavy cream, margarine, and cocoa. Cook, stirring constantly, until the mixture thickens and pulls away from the sides. Spread over the warm cake.
💡 Chef's Tip
Room-temperature egg whites whip up faster and to a greater volume. For a deeper chocolate flavour, swap the cocoa for 50 g of melted dark chocolate.
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