Ingredients
2 cups sliced carrots
3 large eggs
3/4 cup vegetable oil (canola or avocado oil work well)
1 1/4 cups white sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 cup semi-sweet or dark chocolate chips
2 tablespoons butter
2 tablespoons corn syrup (or substitute with honey or agave syrup)
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9×13 baking dish with non-stick spray or parchment paper, or butter and flour a Bundt pan.
- In a blender, combine the sliced carrots, eggs, and oil. Blend for about 1 minute until smooth.
- Add the sugar to the blender and pulse until well combined.
- Add the flour, salt, and baking powder. Gently stir with a spatula, then pulse a few times to incorporate the dry ingredients evenly.
- Pour the batter into the prepared pan and bake for 30–40 minutes, or until a skewer inserted into the center comes out with a few moist crumbs.
- If using a Bundt pan, let the cake cool until just warm before inverting onto a plate.
- To make the glaze, melt the chocolate chips, butter, and corn syrup in a double boiler or microwave. Stir until smooth and slightly thickened.
- Let the glaze cool for a few minutes before applying. Use a pastry brush to evenly coat the cake, then drizzle the remaining glaze over the top for decoration.
Notes
- No need to peel carrots if they are well washed.
- Can be made dairy-free by using plant-based butter and chocolate.
- Works well in both 9×13 pans and Bundt pans.
- Add orange zest for a citrus twist.
- Double the glaze recipe if using a 9×13 pan for full coverage.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
