Moist Carrot Cake with Chocolate Glaze
A wonderfully moist carrot cake made without milk in the batter, finished with a rich and velvety chocolate glaze. Blending the carrots directly into the batter creates an incredibly light, tender crumb that stays moist for days. Simple to make and absolutely irresistible, it's the perfect treat for family gatherings.
🛒 Ingredients
10 servings
- 3 eggs
- 3 medium carrots, peeled and chopped
- ¾ cup (200 ml) neutral vegetable oil
- 2 cups (400 g) granulated sugar
- 3 cups (400 g) all-purpose flour
- 1 tablespoon baking powder
- 1 can (14 oz / 395 g) sweetened condensed milk
- 1 cup (200 ml) heavy cream
- 80 g sweetened cocoa powder
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Directions
- 1
Preheat your oven to 350°F (180°C). Place the chopped carrots, eggs, and oil in a blender and blend until completely smooth.
- 2
Pour the mixture into a stand mixer bowl, add the sugar, and beat on medium speed for 2 minutes. Gradually fold in the flour, then add the baking powder and mix until the batter is smooth and lump-free.
- 3
Grease a bundt pan with oil. Pour in the batter and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool slightly.
- 4
While the cake rests, prepare the glaze: combine condensed milk, heavy cream, and cocoa powder in a saucepan over medium heat, stirring constantly until the mixture thickens slightly.
- 5
Unmold the warm cake onto a serving plate and pour the hot chocolate glaze evenly over the top. Let it set for 15 minutes before slicing and serving.
💡 Chef's Tip
Use fresh, firm carrots for the best moisture and flavor. The chocolate glaze can be made ahead and gently reheated in a double boiler just before serving.
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