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Marble Bundt Carrot Cake with Chocolate Glaze

This Marble Bundt Carrot Cake with Chocolate is as simple as it gets—just combine two classics: chocolate cake and carrot cake in a Bundt cake form, and that's it! It's finished with a rich chocolate ganache glaze that forms a delicate shell, perfectly complementing the tender and fluffy interior of the cake.

It's the perfect dessert for any occasion! Serve it with a cold glass of milk or a hot cup of coffee for a cozy afternoon treat.😋

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 12
Calories: 341 kcal
Course: Dessert
Cuisine: Brazilian

Ingredients

For the Carrot Cake:
  • 3 large eggs
  • 150 ml avocado oil or any neutral-flavored oil
  • 200 g carrots , cut into small diced
  • 220 g granulated sugar
  • 210 g all-purpose flour
  • ¼ teaspoon kosher salt
  • 1 tablespoon baking powder
  • 1 tablespoon pure vanilla extract
  • 25 g natural unsweetened cocoa powder I use Hershey's Unsweetened Natural Cacao Powder.👉Dutch-processed cocoa can also be used for a deeper, more chocolatey flavor if preferred.
  • 45 ml water , room temperature
Bittersweet Chocolate Glaze:
  • 100 g bittersweet chocolate chips , such as Ghirardelli
  • 100 ml heavy cream

Instructions

For the Carrot Cake:
    Cup of Yum
  1. Preheat the oven to 350°F(180°C). Grease a 9- or 10- Bundt pan with butter. Dust with flour and shake well to spread evenly. Tap it over the sink to remove any excess flour.
  2. Wash, peel, and chop the carrot into small dice or grate it using the large holes of a grater—this helps the cake batter be smooth when mixed.
  3. In a medium bowl, sift together the flour and baking powder. Whisk in the salt.
  4. In a small bowl, crack one egg at a time and transfer to a blender—this way, if an egg is bad, it won't ruin the whole batch. Add the chopped carrot, sugar, vanilla, salt, and oil, and blend until smooth, about 5 minutes.
  5. Pour the blended mixture into a bowl and gradually add in the flour, stirring gently with a whisk with each addition to incorporate.
For the Chocolate Batter:
  1. Take half of the batter (about 2 cups) and put it in a smaller bowl. Sift in the cocoa powder and stir with a fork or small whisk until completely combined. Add the water and stir slowly until completely combined.
  2. Spoon half of the remaining carrot batter into the prepared pan and smooth it into an even layer. Spoon half of the chocolate batter over the carrot batter and smooth it into an even layer.
  3. Repeat with the remaining batters, alternating carrot and chocolate, ending with the chocolate layer. Using a wooden skewer or butter knife, gently swirl the batters together in a figure-eight motion, going once around the pan, taking care not to touch the bottom or sides of the pan. For a more swirled cake, go around one more time, but no more.
  4. Bake the cake in the preheated oven for about 40 minutes. Test for doneness by inserting a skewer into the cake—if it comes out clean, the cake is ready; if not, bake for a few more minutes. Remove from the oven and let cool in the pan for 15 minutes before turning out onto a rack to cool completely.
  5. Once cooled, pour the chocolate glaze all over the bundt cake. Allow the cake to sit for a few minutes before serving to let the glaze set slightly
For the Chocolate Glaze:
  1. While the cake cools, prepare the chocolate glaze. Place the chocolate into a small bowl.
  2. In a small saucepan, bring the cream to a boil. Remove it from the heat and add the chocolate to the pan. Whisk until the chocolate is completely melted and smooth.
  3. Cover the surface of the glaze with a piece of plastic wrap and let it cool for 10 minutes before using.

Notes

  • How to Make Ahead & Freeze
  • How to Make Ahead & Freeze
  •  This cake keeps well for up to 3 days. Once cool, store in a cake dome or cover with plastic wrap at room temperature.
  • The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it in plastic wrap and then aluminum foil. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)
  •  This cake keeps well for up to 3 days. Once cool, store in a cake dome or cover with plastic wrap at room temperature.
  • The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it in plastic wrap and then aluminum foil. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)