Ingredients
Scale
- 2 cups chopped raw carrots
- 3 large eggs
- 1 cup vegetable oil
- 1¾ cups white sugar
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ¼ tsp salt
- ½ cup semi-sweet chocolate chips (or cocoa powder)
- 3 tbsp butter
- 1 tbsp corn syrup
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch pan or Bundt pan.
- In a blender, combine chopped carrots, eggs, and vegetable oil until smooth.
- Add white sugar to the mixture and pulse briefly to combine.
- In a bowl, whisk together flour, baking powder, and salt.
- Pour the carrot mixture into the dry ingredients and gently stir until just combined.
- Pour batter into the prepared pan and bake for 30–40 minutes or until a toothpick comes out clean.
- Allow cake to cool for about 15 minutes before glazing.
- For the glaze, melt chocolate chips with butter and corn syrup in a double boiler; add milk if needed for consistency.
- Pour glaze over the warm cake and let set before slicing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 26g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg