Description
A quick, moist carrot cake topped with a simple chocolate glaze, perfect for coffee or snacks.
Ingredients
Scale
- 2 cups chopped raw carrots (about 10 oz)
- 3 large eggs
- 1 cup vegetable oil
- 1¾ cups white sugar
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ¼ tsp salt
- ½ cup semi-sweet chocolate chips (or 3 tbsp cocoa powder)
- 3 tbsp butter
- 1 tbsp corn syrup (or honey/agave)
- 2–3 tbsp milk (optional, to thin glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch or Bundt pan.
- Blend the carrots, eggs, and oil until smooth in a blender.
- Add sugar and pulse to mix.
- Whisk flour, baking powder, and salt in a large bowl.
- Pour the wet mixture into the dry ingredients and stir gently until combined.
- Pour batter into the prepared pan.
- Bake for 30–40 minutes.
- Cool for 15 minutes before glazing.
- Melt chocolate, butter, and syrup over a double boiler for the glaze.
- Add milk if needed to thin the glaze.
- Pour glaze over warm cake and let it set before serving.
Notes
Do not overmix the batter once the flour is added. Use a toothpick to check for doneness; it should come out clean or with a few crumbs.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg