Moist Carrot & Oat Bran Cake with Chocolate Glaze
A wonderfully tender cake where the natural sweetness of carrots meets the wholesome goodness of oat bran. Topped with a rich, glossy chocolate glaze, this easy bake is a crowd-pleaser perfect for any occasion. Budget-friendly and satisfying for the whole family.
🛒 Ingredients
15 servings
- 2 medium carrots (about 285 g / 10 oz)
- 1 cup vegetable oil (250 ml)
- 3 eggs
- 2 cups oat bran (180 g / 6 oz)
- 1 cup sugar (200 g / 7 oz)
- 1 pinch of salt
- 1 tablespoon baking powder
- Zest of 1 lemon
- 1/2 cup powdered sugar (60 g / 2 oz)
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon butter
- 3 tablespoons milk
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Directions
- 1
Preheat the oven to 350 °F (180 °C). Peel the carrots and slice them into thin rounds.
- 2
Place the carrots in a blender with the oil and blend until completely smooth.
- 3
With the blender running, add the eggs one at a time until the mixture is creamy and well emulsified.
- 4
Pour into a large bowl and stir in the oat bran, sugar, salt, baking powder, and lemon zest. Mix thoroughly to avoid lumps.
- 5
Grease a 7 x 10 inch (18 x 25 cm) baking pan and dust with oat bran. Pour in the batter.
- 6
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- 7
While the cake bakes, combine the powdered sugar, cocoa, butter, and milk in a small saucepan.
- 8
Heat over low heat, stirring constantly, until the glaze is smooth and glossy.
- 9
As soon as the cake comes out of the oven, pour the warm chocolate glaze over the top.
- 10
Allow to cool completely before cutting into squares and serving.
💡 Chef's Tip
If your blender isn't powerful enough to handle raw carrots, grate them instead and fold into the oil. For a lighter version, swap the oil for unsweetened applesauce. The cake keeps well for up to 3 days at room temperature tightly wrapped.
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