Carrot Cake with Chocolate Glaze
This is the carrot cake most home bakers grew up with: naturally sweet, moist from the carrots blended right into the batter, and topped with a simple chocolate glaze that hardens slightly as it cools. No cream cheese frosting needed here — just cake and chocolate.
Ingredients
- 3 medium carrots, peeled and chopped (about 2 cups)
- 3 large eggs
- 1 cup (240ml) neutral oil
- 1 1/2 cups (300g) sugar
- 2 1/2 cups (310g) all-purpose flour
- 1 tablespoon baking powder
- For the glaze: 1/2 cup (50g) cocoa powder
- For the glaze: 1 cup (200g) sugar, 4 tbsp butter, 1/2 cup (120ml) milk
Instructions
- Preheat the oven to 350°F (180°C) and grease a bundt pan.
- Blend the carrots, eggs, and oil until completely smooth.
- Pour into a bowl, whisk in the sugar, then fold in the flour and baking powder until just combined.
- Pour into the pan and bake for 35-40 minutes, until a toothpick comes out clean.
- For the glaze, combine cocoa, sugar, butter, and milk in a saucepan and simmer over medium-low heat, stirring, for 4-5 minutes until thickened.
- Cool the cake for 10 minutes, unmold, then pour the warm glaze over the top and let it set for 15 minutes before slicing.
Tips
- Blend the carrots thoroughly — no visible flecks — for the smoothest, most tender crumb.
- Pour the glaze while still warm; it firms up as it cools and won't spread once set.
- A bundt pan gives the classic look, but a 9x13-inch pan works too — just reduce baking time by 5 minutes.
Frequently Asked Questions
Will I taste the carrots?
Not really — blended smooth, they mostly add moisture and natural sweetness rather than a distinct carrot flavor.
Can I skip the glaze?
Yes, the cake is good plain too, or dusted with powdered sugar.
