A tender fluffy cake with a natural sweetness from pureed carrots, topped with chocolate frosting. Traditionally baked in a 9×13 pan, but works great in a bundt pan as well.
- 2 cups sliced carrots (10 oz)
- 3 large eggs
- 1 cup canola oil
- 1 3/4 cup white sugar (350 g)
- 2 cups all purpose flour (270 g)
- 1/4 teaspoon salt
- 1 tablespoon baking powder
Chocolate Icing (If baking in 9×13 I like to double this part)
- 1/2 cup semi-sweet or dark chocolate chips
- 3 tablespoons butter
- 1 tablespoon corn syrup
- Preheat oven to 350 degrees. Spray a 9×13 pan with non-stick spray or line with parchment OR butter and flour a Bundt pan.
- Place carrots, eggs, and oil in blender and blend until smooth. I suggest leaving the blender on for a full minute to make sure it’s nice and smooth. Add sugar and pulse to combine. Add dry ingredients and gently stir with rubber spatula and then blend until evenly distributed.
- Pour batter in prepared pan and bake for about 30-40 minutes (depending on your pan, keep an eye on it) and remove from oven with a skewer comes out with just a few moist crumbs attached.
- If using a budnt pan, let cool to just barely warm before inverting. Either way let cake cool to just barely warm before icing.
- To make glaze combine all ingredients in double boiler (simply place a glass bowl over the top of a pot with a couple inches of simmering water in it) and stir until melted and smooth. Remove from heat and let cool for a few minutes before pouring to top of cake. I like to pour about half the glaze on and spread it out, then slowly add more. If you dump it all on quickly at once, it might just spill over and end up on the bottom since it’s thin. It will thicken upon standing so take your time and be gentle.