Ingredients
- 2 cups grated carrots
- 1 ½ cups all-purpose flour
- 1 cup sugar (white or brown)
- ½ cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon (optional)
- ½ cup chopped walnuts or pecans (optional)
For the Chocolate Topping:
- 150 g (about 1 cup) semi-sweet chocolate
- 3 tbsp butter or cream
Instructions
- Preheat oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together eggs, sugar, oil, and vanilla until creamy.
- In another bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
- Add dry ingredients into wet mixture, mix gently, then fold in grated carrots and nuts.
- Pour batter into the prepared pan and bake for 30–35 minutes or until a toothpick comes out clean.
- Let cake cool completely.
- For the topping, melt chocolate with butter or cream over low heat (or in the microwave in 20-second bursts), stirring until smooth.
- Spread the melted chocolate over the cooled cake. Allow it to set before slicing.
Would you like me to make this a no-bake version or keep it baked as above?