Moist Carrot Cake with Chocolate Glaze
A wonderfully fluffy carrot cake crowned with a luscious, creamy chocolate glaze that takes it to the next level. Simple enough for a weeknight treat yet impressive enough for any celebration, this recipe is a guaranteed crowd-pleaser.
🛒 Ingredients
10 servings
- 3 large eggs
- 3 medium carrots (approx. 300 g), peeled and chopped
- 200 ml (¾ cup) vegetable oil
- 600 g (3 cups) granulated sugar
- 400 g (3 cups) all-purpose flour, sifted
- 1 tablespoon baking powder
- 1 can (395 g / 14 oz) sweetened condensed milk
- 200 ml (¾ cup) heavy cream
- 80 g (2.8 oz) sweetened chocolate drink powder (such as Nesquik)
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Directions
- 1
Preheat the oven to 350 °F (180 °C). Peel, chop, and blend the carrots together with the eggs and vegetable oil until completely smooth.
- 2
Transfer the carrot mixture to a stand mixer bowl, add the sugar, and beat at medium speed. Gradually fold in the sifted flour.
- 3
Add the baking powder and continue mixing until the batter is uniform and slightly airy.
- 4
Grease a bundt pan with oil, pour in the batter, and bake for 35–40 minutes. Test doneness by inserting a toothpick in the center — it should come out clean.
- 5
To make the glaze, combine the sweetened condensed milk, heavy cream, and chocolate powder in a saucepan over medium heat, stirring constantly until slightly thickened.
- 6
Unmold the cake while still warm onto a serving plate and pour the chocolate glaze generously over the top. Serve warm or at room temperature.
💡 Chef's Tip
For extra moisture, choose sweet, freshly harvested carrots. The glaze can be made ahead and gently reheated in a bain-marie just before serving.
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