Prep Time::20 mins
Cook Time::43 mins
Additional Time::5 mins
Total Time:: 1 hr 8 mins
Servings::10
Yield::1 10-inch cake
Ingredients
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2 cups white sugar
3 eggs
½ cup vegetable oil
3 carrots, quartered
2 cups all-purpose flour
1 tablespoon baking powder
Chocolate Sauce:
½ cup white sugar
½ cup cocoa powder
6 tablespoons milk
2 tablespoons unsalted butter
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch cake pan and dust with flour.
Combine 2 cups sugar, eggs, vegetable oil, and carrots in a blender; blend until very smooth, about 5 minutes.
Pour carrot mixture into a bowl; add flour and baking powder. Mix well to combine. Pour into the prepared cake pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack to cool.
Combine 1/2 cup sugar, cocoa powder, milk, and butter in a small saucepan over low heat. Cook, stirring constantly, until sauce begins to bubble and thicken, 3 to 4 minutes. Remove from heat and quickly spread over cake.
Cook's Notes:
I've also tried adding the flour and baking powder to the blender and mixing the batter that way, but it depends on the blender.
Substitute powdered chocolate drink mix (such as Nesquik(R)) for the cocoa powder if desired, but reduce sugar by 1 tablespoon if doing so.
Any kind of chocolate frosting goes well with this cake. Try chocolate ganache!