Ingredients
Scale
Cake:
- 3 medium carrots, peeled and chopped
- 3 large eggs
- 1 cup vegetable oil
- 2 cups sugar
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- Pinch of salt
Topping (optional):
- 1 can sweetened condensed milk
- 2 tablespoons butter
- 3 tablespoons cocoa powder
Instructions
- Preheat oven to 180°C (350°F). Grease a 9×13-inch baking pan and lightly dust with flour.
- Peel and chop the carrots. Place them in a blender.
- Add eggs and vegetable oil to the blender and blend until smooth.
- Add sugar and blend for an additional 30 seconds.
- In a separate bowl, sift flour, baking powder, and salt.
- Gradually pour the blended carrot mixture into the dry ingredients. Fold gently until fully combined; avoid overmixing.
- Pour the batter into the prepared pan and spread evenly. Tap the pan gently to remove air bubbles.
- Bake for 35–40 minutes. Check doneness with a toothpick; it should come out clean.
- For the topping, combine sweetened condensed milk, butter, and cocoa powder in a small saucepan. Cook over medium heat, stirring constantly until thickened and glossy.
- Allow the cake to cool for 10 minutes, then pour the topping evenly over the warm cake. Let it set before slicing.
Notes
Ensure carrots are fully blended for a smooth, moist texture.
Do not overmix batter to maintain lightness.
Topping is optional but highly recommended for added flavor.
- Prep Time: 15
- Cook Time: 40