Carrot Cake with Chocolate Ganache

by

Ingredients

For the Carrot Cake:

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 4 large eggs
  • 1 ½ cups granulated sugar
  • ½ cup brown sugar, packed
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 cups finely grated carrots (about 4-5 medium-sized carrots)
  • 1 cup chopped walnuts or pecans (optional)
  • 1 cup raisins (optional)

For the Chocolate Ganache:

  • 8 oz semi-sweet chocolate, chopped
  • ½ cup heavy cream
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat the oven:
    Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.
  2. Make the Carrot Cake:
    • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
    • In another large bowl, beat together the eggs, granulated sugar, and brown sugar until smooth and combined.
    • Gradually mix in the oil and vanilla extract, continuing to beat until well incorporated.
    • Stir in the grated carrots, followed by the walnuts and raisins if using.
    • Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  3. Bake the cake:
    • Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
    • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
    • Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
  4. Make the Chocolate Ganache:
    • In a heatproof bowl, place the chopped chocolate.
    • In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not let it boil.
    • Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes, then whisk until smooth and glossy.
    • Stir in the butter until melted and fully incorporated.
  5. Assemble the cake:
    • Once the cakes are completely cool, place one cake layer on a serving platter or cake stand.
    • Pour some of the ganache over the top, spreading it evenly. Place the second cake layer on top.
    • Pour the remaining ganache over the top of the cake, allowing it to drizzle down the sides.
    • Let the ganache set for a few minutes before serving.

Enjoy this rich and decadent carrot cake with a smooth chocolate ganache topping!

Leave a Comment