Moist Carrot Cake with Velvety Chocolate Glaze
A wonderfully soft carrot cake with a rich, velvety chocolate glaze that soaks into every bite. The blended carrot gives the batter an incredibly tender crumb that melts in your mouth. Simple to make and impossible to resist, it is a perfect treat for any occasion.
🛒 Ingredients
20 servings
- 4 eggs
- 1 large carrot, peeled and roughly chopped
- ½ cup (125 ml) vegetable oil
- 2 cups (400 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1 tablespoon baking powder
- 6 tablespoons sweetened cocoa powder
- 1 tablespoon margarine
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1 can (7 fl oz / 200 ml) heavy cream
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Preheat the oven to 350°F (180°C) for at least 30 minutes.
- 2
In a blender, combine the eggs, chopped carrot, and oil. Blend for about 10 minutes until completely smooth and bright orange.
- 3
In a large bowl, whisk together the flour, sugar, and baking powder until evenly combined.
- 4
Pour the blended mixture over the dry ingredients and fold gently with a spatula until a smooth, lump-free batter forms.
- 5
Pour the batter into a greased and floured cake pan. Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
- 6
While the cake cools, prepare the glaze: melt the margarine in a saucepan over low heat, then stir in the condensed milk, heavy cream, and cocoa powder. Stir continuously until thick and glossy.
- 7
Pour the warm glaze evenly over the slightly cooled cake and let it set for at least 15 minutes before slicing.
💡 Chef's Tip
Use a very fresh carrot and blend thoroughly for the best moist texture. Pour the glaze while it is still warm and the cake is still slightly warm so it seeps into the top layer.
Similar Recipes
Same category — Desserts
🍽️ Complete your meal
More ideas to accompany this dish
