Moist Chocolate Carrot Cake

Ingredients

• 300 g 70% dark chocolate (200 g for the cake, 100 g for the glaze)
• 300 g Carrots (Peeled, cut into pieces)
• 2 Eggs (Small eggs, to be cracked into the carrot purée)
• 150 g Granulated sugar
• 100 g All‑purpose flour
• 100 g Almond flour (Fine, for extra moistness)
• 5 g Baking powder (About 1 teaspoon)
• 10 ml Vegetable oil (sunflower or grapeseed) (2 teaspoons, one for the batter, one for the glaze)

Instructions

1. Melt the chocolate

   Place the 300 g of dark chocolate in a bowl and melt it in the microwave for 1 min 30 s, stirring halfway through.

   Time: PT1M30S

2. Steam the carrots

   Peel the carrots, cut them into pieces and steam them until very tender (about 10 min).

   Time: PT10M

3. Puree and add the eggs

   Blend the cooked carrots, add the 2 eggs and 1 tsp vegetable oil, then blend until a very smooth purée forms.

   Time: PT5M

4. Incorporate the sugar

   Add the 150 g sugar to the carrot‑egg purée and mix until fully dissolved.

   Time: PT2M

5. Mix in the melted chocolate

   Pour the 200 g melted chocolate (reserved) into the mixture and stir until homogeneous.

   Time: PT2M

6. Add the dry ingredients

   Sift 100 g flour, 100 g almond flour and 5 g baking powder, then gently fold them into the batter.

   Time: PT5M

7. Fill the pan

   Lightly grease the bundt pan or line it with parchment paper, then pour the batter in and smooth the surface.

   Time: PT2M

8. Bake

   Bake the cake for 40 min at 180 °C. Check doneness with a knife tip: it should come out dry.

   Time: PT40M

   Temperature: 180°C

9. Cool the cake

   Allow the cake to cool completely on a rack (about 20 min) before unmolding.

   Time: PT20M

10. Prepare the chocolate glaze

    Melt the reserved 100 g chocolate with 1 tsp vegetable oil in the microwave for 30 s, then stir until a smooth glaze forms.

    Time: PT30S

11. Glaze the cake and decorate

    Pour the liquid glaze over the cake, spread it lightly, then arrange sugar eggs or colored confetti before the chocolate sets.

    Time: PT5M

12. Set the glaze

    Place the cake in the refrigerator for 10 min to let the glaze solidify.

    Time: PT10M

Nutrition Facts

Calories

512

Protein

12 g

Carbohydrates

55 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of 70% dark chocolate: Milk chocolate, White chocolate (for the glaze)
• Instead of Carrots: Butternut squash, Sweet potato
• Instead of Eggs: Applesauce (binder), Plain yogurt
• Instead of Granulated sugar: Coconut sugar, Sweetener
• Instead of All‑purpose flour: Whole‑wheat flour, Rice flour
• Instead of Almond flour: Hazelnut flour, Homemade almond flour
• Instead of Baking powder: Baking soda + vinegar
• Instead of Vegetable oil (sunflower or grapeseed): Melted coconut oil, Melted butter

Equipment Needed

• Microwave
• Heat‑proof bowl
• Steamer or steam basket
• Immersion blender or food processor
• Silicone spatula
• Sieve
• Bundt pan (or round cake pan)
• Parchment paper or silicone mat
• Oven
• Cooling rack (optional)
• Baking sheet (optional)

Critical Steps — Do Not Skip

• Melt the chocolate without burning it
• Steam the carrots until tender
• Incorporate the melted chocolate at room temperature
• Precise baking for 40 min at 180 °C
• Achieve a fluid glaze before it hardens

Chef Tips from the Video

• Add a pinch of salt to enhance the chocolate flavor.
• Use high‑quality chocolate (at least 70% cocoa) for an intense flavor.
• Decorate with candied orange zest or hazelnut shards for extra texture.

Troubleshooting

Storage

Refrigerator: Store the cake covered for 3 to 4 days in the refrigerator.

Freezer: Wrap tightly and freeze for up to 1 month.

Room temperature: At room temperature, the glaze may soften after 2 hours.

Make-Ahead Tips

• Prepare the carrot purée the day before and keep it refrigerated.
• Melt the chocolate for the glaze and keep it in a water bath until needed.
• The cake stores well, the glaze can be prepared ahead and gently reheated before serving.