Moist Chocolate Carrot Cake with Ganache Frosting
A surprisingly moist and tender cake that combines the natural sweetness of carrots with the intensity of chocolate. Topped with a glossy, silky ganache, it will win over even the most skeptical palates from the first bite. The carrots provide unparalleled moisture, making it irresistibly tender.
🛒 Ingredients
8 servings
- 3 medium carrots (about 8.8 oz), peeled and finely grated
- 3 large eggs, at room temperature
- 3/4 cup granulated sugar
- 7 tbsp sunflower or grapeseed oil
- 1 2/3 cups all-purpose flour
- 1 packet baking powder (11g)
- 1 pinch fine salt
- 1 tsp ground cinnamon (optional)
- 3.5 oz dark chocolate chips
- Butter for greasing the pan
- For the frosting: 3.5 oz dark chocolate (50% cocoa minimum)
- 3.5 tbsp heavy cream
Watch the original video
Watch on TikTokDirections
- 1
Preheat oven to 350°F (175°C). Generously grease and lightly flour a 9-inch round pan or a loaf pan.
- 2
Peel the carrots and finely grate them using a cheese grater or food processor. Set aside on paper towels to absorb excess moisture.
- 3
In a large bowl, vigorously whisk the eggs with the sugar for 2 to 3 minutes until the mixture is foamy and slightly pale.
- 4
Gradually incorporate the oil while continuing to whisk, then add a pinch of salt and cinnamon, if desired.
- 5
Sift the flour and baking powder directly into the mixture. Gently fold with a spatula using circular motions to avoid overworking the batter.
- 6
Add the grated carrots and gently mix until evenly incorporated. The batter should be smooth and slightly thick.
- 7
Add the chocolate chips, tossing them with 1 tbsp of flour beforehand to prevent them from sinking to the bottom.
- 8
Pour the batter into the prepared pan and smooth the surface with a spatula. Bake in the center of the oven for 35 to 40 minutes.
- 9
Check for doneness by inserting a knife into the center: it should come out clean or with a few dry crumbs. Let cool in the pan for 10 minutes before inverting onto a wire rack.
- 10
Prepare the frosting: finely chop the chocolate and place it in a bowl. Heat the cream in a small saucepan until it just begins to simmer, then pour it over the chopped chocolate in three additions, stirring from the center to create a smooth, glossy emulsion.
- 11
Let the ganache cool for 5 minutes until it reaches a pourable consistency, then pour it evenly over the completely cooled cake. Tilt the cake to distribute the frosting over the sides.
- 12
Let the frosting set at room temperature for 20 minutes or in the refrigerator for 10 minutes before serving.
💡 Chef's Tip
The secret to an ultra-moist carrot cake lies in the moisture-to-flour ratio: never overwork the batter once the flour is incorporated to avoid developing gluten. For a perfectly glossy frosting, add a small knob of unsalted butter (about 0.35 oz) to the warm ganache – it will add professional shine and creaminess.
