Fluffy Carrot Cake with Chocolate Glaze
An irresistibly light and moist carrot cake crowned with a rich homemade chocolate glaze. Simple pantry staples, minimal effort, and a result that disappears slice by slice — the perfect family bake.
🛒 Ingredients
10 servings
- 4 medium carrots, peeled and finely grated
- 4 eggs, whites and yolks separated
- 2 cups (400 g) granulated sugar
- 2 cups (260 g) all-purpose flour
- 1 cup (250 ml) sunflower or canola oil
- 1 tablespoon baking powder
- For the glaze: 7 tablespoons sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons margarine or unsalted butter
- 2 tablespoons milk
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a 9-inch (24 cm) round cake pan.
- 2
Beat egg whites with a pinch of salt to stiff peaks and set aside.
- 3
In a blender, process the grated carrots, egg yolks, and oil until completely smooth.
- 4
In a large bowl, whisk together the flour and sugar. Pour in the blender mixture and stir to combine, then beat with an electric mixer for 2 minutes.
- 5
Gently fold the beaten egg whites into the batter in 3 additions using a spatula, keeping as much air as possible.
- 6
Sift in the baking powder and fold gently until just incorporated.
- 7
Pour batter into the prepared pan and bake 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- 8
Make the glaze: combine sugar, cocoa powder, margarine, and milk in a small saucepan. Heat over medium-low, stirring, until smooth and glossy.
- 9
Pour the warm glaze over the hot cake, spread evenly, and allow to set before slicing.
💡 Chef's Tip
For the fluffiest texture, always fold egg whites by hand with a spatula — never use a mixer at this stage. The glaze firms up as it cools, so pour it while both cake and glaze are still warm for perfect adhesion.
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