This stuffed carrot cake comes out of the oven already filled—no need to layer it after baking! It’s incredibly convenient and one of those irresistible cakes you’ll want to finish in one sitting. Let’s get to the recipe!
Ingredients for the Stuffed Carrot Cake:
Filling:
- 2 cans (14 oz each) sweetened condensed milk;
- 1 carton (7 oz) heavy cream (or table cream);
- 1/2 cup (approx. 50g) unsweetened cocoa powder (50% cocoa);
- 1 1/2 tbsp (20g) unsalted butter.
Batter:
- 3 cups (370g) all-purpose flour;
- 1 1/2 cups (320g) granulated sugar;
- 1 cup (240ml) vegetable oil;
- 4 large eggs;
- 1 1/2 cups (approx. 300g) carrots, peeled and sliced;
- 1 tbsp (15g) baking powder.
How to Make Stuffed Carrot Cake:
Filling:
- In a saucepan, combine the sweetened condensed milk, heavy cream, cocoa powder, and butter.
- Cook over medium heat, stirring constantly, until the mixture thickens into a smooth, creamy consistency.
- Remove from heat and allow the filling to cool completely.
Batter:
- Preheat your oven to 350°F (180°C).
- In a blender, combine the sliced carrots, oil, and eggs.
- Blend until smooth and perfectly combined.
- In a large mixing bowl, whisk together the flour, sugar, and baking powder.
- Pour the wet mixture from the blender into the dry ingredients.
- Stir well until you have a smooth batter.
- Grease and flour a 9-inch (24 cm) round cake pan and pour in half of the batter.
- Spread the cooled filling evenly over the bottom layer of batter.
- Pour the remaining batter over the filling, covering it completely.
- Bake in the preheated oven for 40-50 minutes, or until golden and set.
- Remove from the oven and let it cool completely before unmolding.
- Enjoy!
Pro Tip:
If you like, add a chocolate ganache topping after unmolding the cake. Simply melt 7 oz of milk or semi-sweet chocolate in a double boiler or the microwave, and drizzle it over the cake for an even more decadent dessert.
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