Description
This moist and flavorful Carrot Cake with Chocolate Glaze combines the natural sweetness of blended carrots with a rich, glossy chocolate topping. The cake is perfectly spiced and paired with a luscious cocoa glaze, making it an irresistible dessert for any occasion.
Ingredients
For the Cake
- 3 medium carrots
- 3 large eggs
- 1 cup neutral oil
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
For the Chocolate Glaze
- 2 tbsp butter
- ½ cup Dutch processed cocoa powder
- ⅔ cup sweetened condensed milk
- ¾ cup whole milk
- ¼ tsp salt
For Garnish
- Chocolate shavings
- Raspberries (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with baking spray that contains flour to prevent sticking.
- Blend wet ingredients: In a blender, combine the carrots, eggs, neutral oil, and granulated sugar. Blend until the mixture is very smooth and well combined.
- Mix dry ingredients and combine: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Pour the carrot mixture into the dry ingredients and gently whisk until just combined. Avoid overmixing to keep the cake tender.
- Bake the cake: Pour the batter into the prepared pan. Bake for 35 to 45 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the cake: Allow the cake to rest in the pan for 10 minutes, then invert it onto a cooling rack and let it cool completely for about 30 minutes.
- Make the chocolate glaze: While the cake cools, whisk together the butter, Dutch processed cocoa powder, sweetened condensed milk, whole milk, and salt in a small saucepan over medium heat. Bring to a gentle simmer and cook for 2 to 3 minutes, whisking constantly until the glaze thickens slightly and becomes glossy.
- Glaze and garnish: Pour the warm chocolate glaze over the cooled cake, allowing it to set for 10 to 15 minutes. Garnish with chocolate shavings and optional raspberries before slicing and serving.
Notes
- Do not overmix the batter to keep the cake light and moist.
- Use Dutch processed cocoa powder for a richer, smoother chocolate glaze.
- Allow the glaze to set properly before serving for the best texture.
- Raspberries add a fresh tartness that balances the sweetness of the glaze.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
