Rating: 4.5 stars
23 Ratings
  • 5 star values: 15
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

Mixing the batter in a blender makes this cake super easy to pull off.

Recipe Summary

cook:
40 mins
additional:
50 mins
total:
1 hr 55 mins
prep:
25 mins
Servings:
12
Yield:
1 cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cake:
Frosting:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 13x9-inch baking pan.

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  • Sift together flour, baking powder, and salt in a bowl.

  • Blend oil, sugar, eggs, and carrots in a blender, stopping to scrape down sides, until creamy and smooth, about 1 minute. Pour puree into a large bowl, then whisk in flour mixture until combined. Pour batter into prepared pan.

  • Bake in preheated oven until a toothpick inserted into center comes out clean, about 40 minutes. Transfer pan to a rack to cool, about 1 hour.

  • Stir together milk, chocolate, honey, and butter in a heavy saucepan and bring to a boil over medium heat, stirring. Reduce heat to medium-low and simmer, stirring constantly, until mixture is smooth, thick, and reduced to about 1 1/8 cups, about 10 minutes.

  • Pour frosting into a metal bowl and set in a larger bowl of ice water. Stir frosting until cooled and thickened, about 5 minutes. Frost cake evenly and cut into 12 pieces to serve.

Nutrition Facts

478 calories; protein 5.8g; carbohydrates 60.1g; fat 24.6g; cholesterol 66.9mg; sodium 268.6mg. Full Nutrition
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