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 Easy Carrot Bundt Cake with Chocolate Ganache
This Easy Carrot Bundt Cake with Chocolate Ganache, made in a blender, is the perfect sweet treat to celebrate with your loved ones.
This Easy Carrot Bundt Cake with Chocolate Ganache, made in a blender, is the perfect sweet treat to celebrate with your loved ones. #easter #easterdesset #carrotcake #bundtcake #chocolateganache
Course Dessert
Prep Time 10 minutes
Cook Time 30 - 35 minutes
Passive Time 40 - 45 minutes
Servings
slices
Ingredients
Carrot Bundt Cake
  • 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
Chocolate Ganache
  • 8 ouces good-quality semisweet chocolate chips
  • 1 cup Heavy Cream
  • 1/4 cup sweetened condensed milk
Course Dessert
Prep Time 10 minutes
Cook Time 30 - 35 minutes
Passive Time 40 - 45 minutes
Servings
slices
Ingredients
Carrot Bundt Cake
  • 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
Chocolate Ganache
  • 8 ouces good-quality semisweet chocolate chips
  • 1 cup Heavy Cream
  • 1/4 cup sweetened condensed milk
This Easy Carrot Bundt Cake with Chocolate Ganache, made in a blender, is the perfect sweet treat to celebrate with your loved ones. #easter #easterdesset #carrotcake #bundtcake #chocolateganache
Instructions
Carrot Bundt Cake
  1. 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.
  2. 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.
  3. Pour this misture into a bigger bowl.
  4. Place a strainer over the bowl and sift in the flour, spices, baking poeder, baking soda, and salt. Mix everything without beating too much.
  5. 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.
  6. 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.
  7. 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!
Chocolate Ganache
  1. Place the chocolate chips and condensed milk in a heat-proof bowl.
  2. Heat the cream over low heat until just simmering. Do not boil.
  3. Remove cream from heat and pour over chocolate chips.
  4. Place a piece of aluminum foil over the bowl and seal.
  5. Let the cream/chocolate chips sit for 5 minutes without stirring. Remove the foil.
  6. Stir until the chocolate chips have melted and mixture is smooth and well-combined.
  7. Let the ganache sit, uncovered, for 30 minutes, stirring occasionally, to set up before using.
  8. Pour the ganache over the cooled cake, allowing it to drip down the sides

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