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Red Basket Carrot Cake with Dark Chocolate Glaze

Chef Anna
This recipe is adapted from my Mom's Family Cookbook. This cake has a fabulous combination of carrot and orange married with a chocolate glaze.
Course Dessert


  • 9 X 13 bake pan


The cake

  • 2 1/2 c grated carrots
  • 1/2 c avocado oil
  • 1/4 c milk or orange juice
  • 4 large eggs
  • 1 c dark brown sugar
  • 1 tsp Fiore di Sicilia essence King Arthur, or 1 tsp orange oil
  • 2 c flour or 2 cups gluten-free flour
  • 1 tsp baking powder
  • 1/2 tsp baking powder

The Glaze

  • 2 tbsp butter
  • 4 tbsp sugar
  • 4 tbsp chocolate chips
  • 2 tbsp cocoa
  • 4 tbsp milk


  • Preheat oven to 350 F. Prepare a 1/2 sheet cake pan with a light coat of avocado oil.

Make the cake

  • Mix all 6 ingredients in a blender or mixer up to when you get a smooth glossy batter.
  • Transfer the batter to a bowl and add the 3 dry ingredients, mix well.
  • Bake on the middle rack of the oven for 35 - 45 minutes, or until the cake has is firm and golden brown.

Make the glaze

  • While the cake is cooling, mix all ingredients in a small pan on low heat until well mixed and glossy.
  • Spread evenly over the cooled cake.
  • Cut into squares and enjoy!