Marbled Carrot Cake

Yield: 1 Bundt Cake | Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: ~1 hour 15 minutes

A soft, moist marbled cake that swirls sweet carrot flavor with rich cocoa and chocolate. This stunning dessert is topped with a glossy semisweet chocolate glaze and is perfect for brunches, birthdays, or any time you want to impress with something just a little different.

Ingredients

For the Cake:

• 3 medium carrots, peeled and chopped

• 4 eggs

• 1½ cups granulated sugar

• ⅓ cup vegetable oil (about 80 ml)

• 2 tablespoons unsalted butter, melted (28 g)

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 2 pinches salt

• ½ cup unsweetened cocoa powder (preferably 50% cocoa)

• 5 tablespoons water (75 ml)

• 1 tablespoon honey or corn syrup

• 100 g (3.5 oz) semisweet chocolate, finely chopped

• Additional butter and flour for greasing the pan

For the Chocolate Glaze:

• 2 tablespoons unsalted butter (28 g)

• 1 tablespoon honey or corn syrup

• 100 g (3.5 oz) semisweet chocolate, chopped

‍ Instructions

1. Prepare the Carrot Mixture

• In a blender, combine the chopped carrots, eggs, vegetable oil, melted butter, and sugar.

• Blend until completely smooth and creamy. Set aside.

2. Make the Chocolate Mixture

• In a small bowl, mix the cocoa powder with warm water. Stir well until the cocoa is fully dissolved. Set aside.

3. Finish the Cake Batter

• Transfer the blended carrot mixture to a large mixing bowl.

• Sift in the all-purpose flour and add the salt. Mix until well combined.

• Gently fold in the baking powder, being careful not to overmix.

4. Divide and Marble the Batter

• Divide the batter evenly between two bowls.

• To one bowl, add the cocoa-water mixture and stir until fully incorporated to form the chocolate batter.

• You now have one carrot batter and one chocolate batter.

5. Assemble the Cake

• Grease and flour a glass Bundt pan thoroughly.

• Pour alternating layers of the batters into the pan:

  • Start with a layer of chocolate batter

  • Then a layer of carrot batter

  • Repeat until all batter is used, finishing with chocolate on top

• Use a skewer or knife to lightly swirl the batters (optional) for a marbled effect.

6. Bake

• Preheat the oven to 356°F (180°C).

• Bake the cake for 45 minutes, or until a toothpick inserted into the center comes out clean.

• Let the cake cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.

Make the Chocolate Glaze

• In a small saucepan, melt the butter and honey over medium heat.

• Once melted, remove from heat and add the chopped chocolate.

• Stir continuously until smooth and glossy. Let cool slightly before using.

Finish and Serve

• Pour the warm chocolate glaze evenly over the cooled cake.

• Let the glaze set for 10–15 minutes before slicing.

• Optional: garnish with grated chocolate, chopped nuts, or a dusting of powdered sugar.

Tips & Variations

• Make ahead: The cake keeps well for up to 3 days at room temperature or 5 days refrigerated.

• For added crunch: Stir ½ cup chopped walnuts or pecans into the carrot batter.

• Gluten-free option: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.

• Dairy-free tip: Use dairy-free butter and chocolate for a lactose-free version.

This marbled carrot cake combines beauty with flavor—moist and tender with just enough richness from the chocolate. Let me know if you’d like a cream cheese glaze, loaf version, or even cupcake adaptation!