With Easter just around the corner, it’s the perfect time to start planning your holiday menu. And what better way to end a delicious Easter dinner than with a decadent dessert? This Easy Carrot Bundt Cake with Chocolate Ganache is the perfect sweet treat to celebrate the holiday with your loved ones.
I actually made this cake last year, but for some reason, I forgot to post the recipe. I’m excited to share it with you now because it’s such a crowd-pleaser and perfect for Easter. Plus, this cake is so easy to make because it’s made in a blender, making it a quick and hassle-free dessert to whip up for your holiday gathering.
The star of this carrot bundt cake is, of course, the carrots. This vegetable adds a natural sweetness and moistness to the cake, making it incredibly tender and flavorful. So if you’re looking for a way to sneak in some veggies into your dessert, this cake is the perfect way to do it.
Ingredients to make this Easy Carrot Bundt Cake
- Carrots
- Eggs
- Greek yogurt
- Sugar
- Flour + baking powder + baking soda
- Spices
- Salt
- Vegetable oil
- Vanilla extract
- Dark chocolate
- Heavy cream
- Condensed milk
How to make Easy Carrot Bundt Cake
To make this cake, simply blend together the carrots, eggs, sugar, oil, greek yogurt and vanilla extract until smooth. Then, add in the dry ingredients – flour, baking powder, baking soda, salt, and cinnamon – and mix until just combined. Pour the batter into a greased bundt pan and bake until a toothpick inserted into the center comes out clean. Once the cake has cooled, you can top it with a luscious chocolate ganache for an extra indulgent touch.
The chocolate ganache is made with just three ingredients – chocolate, condensed milk and heavy cream – making it simple yet incredibly rich and decadent. Simply heat the cream with condensed milk until it just starts to simmer, then pour it over the chopped chocolate. Let it sit for a few minutes before stirring until smooth and glossy. Pour the ganache over the cooled cake, allowing it to drip down the sides for a beautiful and luxurious finish.
HOW LONG DOES THIS CARROT CAKE KEEP?
It keeps well for up to 3-4 days in an airtight container, at room temperature, or in the fridge. You can also store it in the freezer: wrap the cake, or slices of cake, in plastic wrap (clingfilm), store it in an airtight container, and freeze it for up to 1 month, and thaw it at room temperature.
Not only is this carrot bundt cake with chocolate ganache a show-stopping dessert for Easter, but it’s also a great make-ahead option. You can bake the cake the day before and keep it covered at room temperature until you’re ready to serve. The ganache can also be made ahead of time and stored in the refrigerator until you’re ready to use it. Simply reheat it briefly in the microwave or on the stovetop until it reaches a pourable consistency.
Whether you’re hosting a large Easter gathering or simply looking for a special dessert to enjoy with your family, this carrot bundt cake with chocolate ganache is sure to be a hit. The combination of moist carrot cake and rich chocolate ganache is a match made in heaven, creating a dessert that’s both comforting and indulgent.
I hope you give this recipe a try and enjoy it as much as I did. Happy Easter and happy baking!
| Prep Time | 10 minutes |
| Cook Time | 30 - 35 minutes |
| Passive Time | 40 - 45 minutes |
| Servings |
slices
|
- 4 eggs
- 1 greek yogurt
- 3 carrots medium-sized, sliced
- 1 tsp Vanilla Extract
- 1 cup vegetable oil
- 1 3/4 cup all-pupose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp fine salt
- 8 ouces good-quality semisweet chocolate chips
- 1 cup Heavy Cream
- 1/4 cup sweetened condensed milk
Ingredients
Carrot Bundt Cake
Chocolate Ganache
|
|
- Preheat the oven to 360℉/180℃, place a wire rack in the middle position and grease a 9-inch bundt cake pan, or grease with butter, cooking spray or line with parchment paper a 9-inch round pan. Parchment paper helps the cakes release from the pan.
- In a blender or a food processor, put the eggs, sugar, carrots, vanilla, vegetable oil and greek yogurt and puree until smooth and well combined.
- Pour this misture into a bigger bowl.
- Place a strainer over the bowl and sift in the flour, spices, baking poeder, baking soda, and salt. Mix everything without beating too much.
- Using a rubber spatula, scrape the batter into the greased pan, level the top and bake in the middle shelf of the oven for about 30 or 35 minutes.
- After 30 minutes check the cake by inserting a thin skewer or toothpick into the centre of the cake. If the cake is fully cooked then the skewer will come out clean, if there is still batter clinging to the skewer then return the cake to the oven for a further 3 minutes and test again.
- When the cake is ready, remove from the oven and let it cool slightly. Remove your cake from the pan, dust with powdered sugar. Enjoy!
- Place the chocolate chips and condensed milk in a heat-proof bowl.
- Heat the cream over low heat until just simmering. Do not boil.
- Remove cream from heat and pour over chocolate chips.
- Place a piece of aluminum foil over the bowl and seal.
- Let the cream/chocolate chips sit for 5 minutes without stirring. Remove the foil.
- Stir until the chocolate chips have melted and mixture is smooth and well-combined.
- Let the ganache sit, uncovered, for 30 minutes, stirring occasionally, to set up before using.
- Pour the ganache over the cooled cake, allowing it to drip down the sides
