Description
A moist carrot cake topped with a rich chocolate glaze, perfect for any occasion.
Ingredients
Scale
- 3 cups chopped carrots
- 4 large eggs (or substitute with 1 cup of applesauce for an egg-free option)
- 1 cup vegetable oil (or coconut oil)
- 1 cup sugar (or coconut sugar for a lower glycemic index)
- 2 cups all-purpose flour (or gluten-free flour mix)
- 1 can sweetened condensed milk (or dairy-free alternative like sweetened almond milk)
- 1/2 cup cocoa powder (black cocoa powder for deeper flavor)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch pan.
- In a blender, combine chopped carrots, eggs, oil, and sugar. Blend until smooth.
- In a separate bowl, whisk together flour and baking powder.
- Gently fold the dry mixture into the carrot mixture until just combined.
- Transfer the batter to the prepared pan and bake for 35-40 minutes until a toothpick comes out clean.
- In a saucepan, combine condensed milk and cocoa powder over low heat, stirring until smooth, about 5-7 minutes.
- Once the cake is cooled, pour the chocolate glaze over the top.
- Slice and serve with coffee or tea; store leftovers in an airtight container.
Notes
- For an egg-free version, use applesauce instead of eggs.
- You can substitute vegetable oil with coconut oil for a different flavor.
- Coconut sugar can be used to reduce the glycemic index.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg