Description
A delicious and moist carrot cake topped with a rich chocolate sauce.
Ingredients
Scale
- 2 cups grated carrots (about 3 medium-sized carrots) (Finely grated for a smoother batter.)
- 1 cup sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 2 tablespoons baking powder (Ensure freshness for best results.)
- ½ teaspoon salt
- 1 cup sweetened condensed milk
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon unsalted butter
Instructions
- Preheat your oven to 350°F (175°C).
- In a blender, combine the grated carrots, sugar, vegetable oil, and eggs. Blend until smooth and creamy.
- In a large bowl, sift together the all-purpose flour, baking powder, and salt.
- Pour the blended mixture into the dry ingredients and fold gently until fully combined without overmixing.
- Grease and flour a round or rectangular baking pan to prevent sticking.
- Pour the batter into the prepared pan and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and allow to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- In a small saucepan, combine the sweetened condensed milk, cocoa powder, and butter. Stir over medium heat until it thickens, about 5-6 minutes.
- Once the cake is cooled, pour the chocolate topping over the cake, allowing it to spread evenly.
- Cut into squares or slices and enjoy with friends and family.
Notes
- Ensure the baking powder is fresh for best results.
- Finely grate the carrots for a smoother batter.
- Allow the cake to cool completely before adding the chocolate topping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg