This Ultra-Tender Carrot Cake Is So Easy To Make
Prep
30 mins
Cook
50 mins
Servings
16
Difficulty
Medium
This is my go to carrot cake recipe when I want something truly special without spending hours in the kitchen. Carrots are packed with beta carotene, which is great for your eyes and overall health, and they make this cake incredibly moist and tender every single time. What I love most is how straightforward it is to pull together, with simple ingredients you probably already have on hand. Between prep and baking, you're looking at about an hour and a half total, which means you can have homemade cake on the table with minimal fuss. The combination of shredded carrots and neutral oil keeps every bite so soft and delicious that nobody will believe you didn't spend all day baking it.
Ella x
Ingredients
- 1baking spray with flour
- 3 mediumcarrots(peeled and grated)
- 473 ml2 cups (400g) granulated sugar(400g) granulated sugar)
- 4 largeeggs
- 237 mlneutral oil(such as canola)
- 473 ml2 1/2 cups (300g) all-purpose flour(300g) all-purpose flour)
- 1 tablespoonbaking powder
- 1 teaspoonsalt
- 11(14-ounce) can sweetened condensed milk)
- 237 mlheavy whipping cream
- 237 ml1/4 cup (25g) natural unsweetened cocoa powder(25g) natural unsweetened cocoa powder)
- 237 mlsemisweet chocolate chips
- 2 tablespoonsunsalted butter
- 1chocolate sprinkles(optional)
Detail level
Instructions
- 1
Coat a 9x13-inch baking pan with baking spray with flour.
- 2
Purée the carrots, sugar, eggs, and oil in a blender until completely smooth, about 90 seconds. In a large bowl, whisk together the flour, baking powder, and salt. Pour the blended carrot mixture into the flour mixture and stir until well combined. Pour the batter into the prepared pan and gently tap the pan on the counter to smooth the batter into an even layer.
- 3
Bake the cake until golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let the cake cool to room temperature in the pan on a wire rack, about 1 hour.
- 4
To make the frosting, in a small saucepan, stir together the sweetened condensed milk, cream, cocoa, chocolate chips, butter, and salt. Cook over medium heat, stirring constantly, until the mixture is thickened to a pudding-like consistency, 10 to 12 minutes. When dragging a spatula through the middle of the saucepan, you should see the bottom of the pot for about 1 second. Remove the pan from the heat and set aside to cool slightly, stirring occasionally, about 10 minutes.
- 5
Spread the warm frosting evenly over the cooled cake in the pan. Garnish with the chocolate sprinkles, if desired. Let cool to set completely before slicing and serving, about 1 hour. Leftovers can be stored, covered, at room temperature for up to 3 days. Love the recipe? Leave us stars and a comment below!
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