Ingredients
For the cake:
- 3 cups peeled and sliced carrots, 4-5 medium, 15 oz.
- 2 ½ cups granulated sugar
- 1 ¼ cups canola oil
- 5 large eggs
- 2 teaspoons vanilla extract
- 3 ½ cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
For the icing:
- 8 oz. semi sweet chocolate chips
- 1 14 oz. can sweetened condensed milk
- ⅓ cup heavy cream
- 2 tablespoons butter
Instructions
For the cake:
- Preheat the oven to 350 F. Grease and flour a bundt pan and set aside.
- In a food processor or blender, add the sliced carrots, sugar, canola, eggs, and vanilla and blend on high until smooth (some small pieces are ok).
- Set aside until needed.
- In a large bowl, whisk together the flour, baking powder and salt.
- Pour the blended mixture into the dry ingredients and stir until just combined.
- Pour into the prepared pan and bake in the preheated oven for 50-60 minutes
- Or until a toothpick inserted into the center comes out clean
- Allow to cool at least 10 minutes before inverting and removing from the pan.
For the Frosting:
- In a large pan over medium low heat, add the chocolate chips, sweetened condensed milk, heavy cream and butter.
- Stir constantly until the chocolate has melted and the mixture is smooth.
- Allow to cool 20 minutes before pouring over the completely cooled cake.
Nutrition (estimated per serving)
Calories: 810kcalCarbohydrates: 100gProtein: 9gFat: 42gSaturated Fat: 10gPolyunsaturated Fat: 9gMonounsaturated Fat: 22gTrans Fat: 0.1gCholesterol: 93mgSodium: 310mgPotassium: 343mgFiber: 4gSugar: 61gVitamin A: 6667IUVitamin C: 2mgCalcium: 126mgIron: 4mg
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