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Meal Prep: Carrot Cake
Learn how to for cakes step-by-step recipes inspired by top online culinary schools. Whether you’re an aspiring chef or just love gourmet cooking at home, these professional recipe ideas are perfect for busy days and high-quality meals.
Cake Ingredients:
- 10.5 oz (300 g / about 3 medium) carrots, chopped
- 1 cup (240 ml / 8 fl oz) vegetable oil
- 3 eggs
- 1 ¾ cups (12.7 oz / 360 g) granulated sugar
- 3 cups (12.7 oz / 360 g) all-purpose flour, sifted
- 1 tablespoon (15 g) baking powder
- Butter (or margarine) and flour for greasing the pan
- Chocolate sprinkles for finishing
Chocolate Topping:
- 1 ½ cans (21 oz / 600 g) sweetened condensed milk
- 2 tablespoons (1.4 oz / 40 g) butter
- 5 tablespoons (1.8 oz / 50 g) unsweetened cocoa powder
- ½ cup (3.4 fl oz / 100 ml) heavy cream
How to Make the Cake:
In a blender, combine the chopped carrots, vegetable oil, eggs, and sugar. Blend for about 3–4 minutes until you get a smooth and creamy mixture.
Transfer the mixture to a large mixing bowl. Gradually add the sifted flour and mix gently with a kitchen wire whisk or wooden spoon.
Finally, add the baking powder and mix just until combined.
Pour the batter into a greased and floured bundt or round cake pan. Bake in a preheated oven at 350°F (180°C) for about 35–45 minutes, or until golden and a toothpick inserted in the center comes out clean.
Remove from the oven, let it cool slightly, and unmold.
How to Make the Chocolate Topping:
In a medium saucepan, add the sweetened condensed milk, butter, and cocoa powder. Cook over medium heat, stirring constantly, until the mixture thickens slightly and starts to pull away from the bottom of the pan.
Turn off the heat, add the heavy cream, and mix until smooth and glossy. Let it cool down a bit before spreading over the cake.
Assembling the Cake:
Cover the entire cake with the chocolate topping, including the center if using a bundt pan. Finish with a generous sprinkle of chocolate sprinkles on top and serve.
