Moist Carrot Cake with Chocolate Glaze
A wonderfully moist carrot cake made effortlessly in a blender, crowned with a rich, velvety chocolate glaze. This budget-friendly recipe delivers a soft, fluffy crumb every single time. Perfect for family gatherings or a cozy afternoon treat.
🛒 Ingredients
8 servings
- ½ cup (120 ml) vegetable oil
- 3 medium carrots, peeled and grated
- 4 large eggs
- 2 cups (400 g) granulated sugar
- 2½ cups (300 g) all-purpose flour, sifted
- 1 tablespoon baking powder
- 1 tablespoon unsalted butter
- 3 tablespoons unsweetened cocoa powder
- 1 cup (200 g) granulated sugar (for the glaze)
- 1 cup (250 ml) whole milk
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and flour a 9-inch (24 cm) round cake pan.
- 2
In a blender, combine the grated carrots, eggs, and oil. Blend until completely smooth.
- 3
Add the 2 cups of sugar and blend for 5 minutes until the mixture is light and creamy.
- 4
Pour into a large mixing bowl and gradually fold in the sifted flour using a spatula, working in batches.
- 5
Add the baking powder and fold it in gently — do not overmix or the cake will lose its fluffiness.
- 6
Pour the batter into the prepared pan and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
- 7
While the cake bakes, prepare the glaze: combine butter, cocoa powder, sugar, and milk in a small saucepan over medium heat, stirring constantly until creamy and slightly thickened.
- 8
Allow the cake to cool for 5 minutes after baking, then pour the warm chocolate glaze evenly over the top and let it set before slicing.
💡 Chef's Tip
Freshly grated carrots give the moistest result — avoid pre-packaged shredded carrots. Pour the glaze while both the cake and glaze are still warm so it soaks in beautifully for an extra indulgent texture.
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