Carrot Cake With Chocolate Sauce Recipe

Name: Carrot Cake With Chocolate Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 340 g carrot (about 2-1/2 large carrots), peeled and grated; 240 ml vegetable oil; 2 teaspoons (or 10 ml) pure vanilla extract; 260 g all-purpose flour (or your favorite gluten-free flour. In this case, add 1/2 cup of applesauce to the batter); 2 teaspoons (or 10g) baking powder; Pinch of salt; 3 large eggs at room temperature; 1 large egg yolk at room temperature; 400 g granulated sugar; Chocolate Sauce (ingredients follow):; 100 g milk chocolate, chopped; 1 cup (240 ml) milk; 1 tablespoon (or 15 g) unsalted butter; 2 tablespoons (or 30 ml) honey; 1 tablespoon (15 ml) pure vanilla extract

Servings: persons

340 g carrot (about 2-1/2 large carrots), peeled and grated
240 ml vegetable oil
2 teaspoons (or 10 ml) pure vanilla extract
260 g all-purpose flour (or your favorite gluten-free flour. In this case, add 1/2 cup of applesauce to the batter)
2 teaspoons (or 10g) baking powder
Pinch of salt
3 large eggs at room temperature
1 large egg yolk at room temperature
400 g granulated sugar
Chocolate Sauce (ingredients follow):
100 g milk chocolate, chopped
1 cup (240 ml) milk
1 tablespoon (or 15 g) unsalted butter
2 tablespoons (or 30 ml) honey
1 tablespoon (15 ml) pure vanilla extract

1
For the Cake Batter:
2
1. Preheat oven to 350 degrees F (about 180 degrees C). Grease a round ring mold (9-inch or 23 cm diameter) and dust with flour.
3
2. In a blender, blend the carrot, oil and vanilla together very well until the mixture is homogeneous and smooth. Reserve.
4
3. In a large bowl, sift the flour and baking powder. Reserve.
5
4. Using an electric mixer, beat the eggs and the yolk at medium speed until frothy (about 1 minute). Gradually add the sugar and beat until sugar has been well incorporated (about 1 minute). Stir in the mixture of blended carrots using a spatula. Then, add the flour/yeast mixture in 3-4 additions and also a pinch of salt, beating on low speed until the flour has been incorporated to the batter (Please, do not overbeat!!!).
6
5. Pour batter into the prepared pan. Bake for about 40 minutes or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack. Unmold and top with chocolate sauce. Decorate as desired. You can also serve this cake plain or dusted with powdered sugar instead of topping with chocolate sauce. This cake is moist without being oily!!! If you are intolerant to dairy, serve cake dusted with powdered sugar.
7
Note: If you don't have a ring mold pan, you can bake the batter in a standard-size cupcake pan. In this case, fill 3/4 full and bake for approximately 18-20 minutes. Please, always do the toothpick test!! You can either use paper liners, or grease and dust the cupcake pan.
8
For the Chocolate Sauce:
9
In a saucepan, combine all the ingredients and cook over medium-high heat, whisking constantly. When it starts to boil, lower the heat to medium-low and simmer until sauce had thicken (about 5 minutes). Remove from heat, stir in the vanilla extract, and let sauce cool down to warm. Pour over cake.

1571

kcal

Calories

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 340 g carrot (about 2-1/2 large carrots), peeled and grated, 240 ml vegetable oil, 2 teaspoons (or 10 ml) pure vanilla extract, 260 g all-purpose flour (or your favorite gluten-free flour. In this case, add 1/2 cup of applesauce to the batter), and more.

Yes, Carrot Cake With Chocolate Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Carrot Cake With Chocolate Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions