Carrot Cake with Chocolate Topping – Perfect for Afternoon Snack or Breakfast
- 10.5 oz (300 g / about 3 medium) carrots, chopped
- 1 cup (240 ml / 8 fl oz) vegetable oil
- 3 eggs
- 1 ¾ cups (12.7 oz / 360 g) granulated sugar
- 3 cups (12.7 oz / 360 g) all-purpose flour, sifted
- 1 tablespoon (15 g) baking powder
- Butter (or margarine) and flour for greasing the pan
- Chocolate sprinkles for finishing
- 1 ½ cans (21 oz / 600 g) sweetened condensed milk
- 2 tablespoons (1.4 oz / 40 g) butter
- 5 tablespoons (1.8 oz / 50 g) unsweetened cocoa powder
- ½ cup (3.4 fl oz / 100 ml) heavy cream
In a blender, combine the chopped carrots, vegetable oil, eggs, and sugar. Blend for about 3–4 minutes until you get a smooth and creamy mixture.
Transfer the mixture to a large mixing bowl. Gradually add the sifted flour and mix gently with a kitchen wire whisk or wooden spoon.
Finally, add the baking powder and mix just until combined.
Pour the batter into a greased and floured bundt or round cake pan. Bake in a preheated oven at 350°F (180°C) for about 35–45 minutes, or until golden and a toothpick inserted in the center comes out clean.
Remove from the oven, let it cool slightly, and unmold.
How to Make the Chocolate Topping:
In a medium saucepan, add the sweetened condensed milk, butter, and cocoa powder. Cook over medium heat, stirring constantly, until the mixture thickens slightly and starts to pull away from the bottom of the pan.
Turn off the heat, add the heavy cream, and mix until smooth and glossy. Let it cool down a bit before spreading over the cake.
Assembling the Cake:
Cover the entire cake with the chocolate topping, including the center if using a bundt pan. Finish with a generous sprinkle of chocolate sprinkles on top and serve.
