Fluffy Carrot Cake with Chocolate Ganache
A wonderfully light and moist carrot cake crowned with a silky milk chocolate ganache. Blending the carrots directly into the batter creates an incredibly tender crumb that melts in every bite — perfect for afternoon tea or a simple weekend dessert that always impresses.
🛒 Ingredients
16 servings
- 250 g (about 2 medium) carrots, peeled and diced
- ½ cup (120 ml) vegetable oil
- 3 eggs
- ½ cup (60 g) cornstarch
- 1½ cups (180 g) all-purpose flour
- 1 tbsp (11 g) baking powder
- 1 cup (200 g) granulated sugar
- 80 g milk chocolate, melted and still warm
- ⅓ cup (80 g) heavy cream
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Directions
- 1
Preheat the oven to 350 °F (180 °C). Grease and flour a 8-inch (20 cm) Bundt pan.
- 2
Blend the diced carrots, oil, and eggs in a blender until completely smooth.
- 3
In a large bowl, sift together the cornstarch, flour, baking powder, and sugar.
- 4
Pour the carrot mixture into the dry ingredients and fold gently with a spatula until a uniform batter forms — do not overmix.
- 5
Transfer the batter to the prepared pan and bake for 35 minutes, or until a skewer inserted in the centre comes out clean.
- 6
Leave the cake to cool for 10 minutes before unmoulding onto a wire rack.
- 7
Stir the warm melted chocolate and heavy cream together until a smooth ganache forms, pour over the cake, and serve immediately.
💡 Chef's Tip
Swap half the flour for ground almonds for an even more tender crumb. The ganache can be made ahead and gently reheated in a bain-marie just before serving.
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