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.
Servings Prep Time
10slices 10minutes
Cook Time Passive Time
30 – 35 minutes 40 – 45minutes
Servings Prep Time
10slices 10minutes
Cook Time Passive Time
30 – 35 minutes 40 – 45minutes
Ingredients
Carrot Bundt Cake
  • 4 eggs
  • 1 greek yogurt
  • 3 carrotsmedium-sized, sliced
  • 1tsp Vanilla Extract
  • 1cup vegetable oil
  • 1 3/4cup all-pupose flour
  • 1tsp baking powder
  • 1/2tsp baking soda
  • 1tsp ground cinnamon
  • 1/2tsp ground ginger
  • 1/4tsp ground nutmeg
  • 1/4tsp fine salt
Chocolate Ganache
  • 8ouces good-quality semisweet chocolate chips
  • 1cup Heavy Cream
  • 1/4cup sweetened condensed milk
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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