Super Moist Carrot Chocolate Cake 🥕🤎 Easy & Simple Recipe

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Carrot chocolate cake
20cm round mold
Carrot batter
Carrot 170g (weight excluding skin)
Eggs 2
Cooking oil 80ml
Sugar 140g
All-purpose flour 110g
Baking powder 10g

Chocolate batter
Dark chocolate 150g
Unsalted butter 70g
Eggs 3
Sugar 23g
Coffee 1 Tbsp (use espresso or 1 tsp of coffee powder with 1 Tbsp of water)

Please prepare ✔️
Line the mold with parchment paper.
Preheat the oven to 180 degrees.
Cut the carrots into small pieces.


1. Put the cut carrots, eggs, and cooking oil in a blender and grind finely for 3-4 minutes.
2. Put the batter in a clean bowl and add the remaining ingredients through sifting.
3. Put all the batter in the prepared pan and bake in a preheated oven at 180 degrees for about 30-35 minutes.
4. Let the baked cake cool to room temperature.
5. While the cake is cooling, prepare the chocolate batter. Put the dark chocolate and unsalted butter in a clean bowl and melt them in the microwave for 1 minute.
6. Whip 3 egg whites in another clean bowl. When the foam starts to form, add the sugar and whip until stiff.
7. Add 3 egg yolks to the chocolate butter batter from step 5 and mix. Then add coffee.
8. Add the meringue in 3 portions into chocolate butter batter.
9. Remove the parchment paper from the cooled carrot cake and place it back on the bottom of the pan. Then pour all the chocolate mousse batter on top and harden in the refrigerator for at least 1 hour.

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