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.😋
Note: The full instructions are provided in the recipe card below.
Preheat oven, grease and flour Bundt pan.
Prepare carrot.
Mix dry ingredients.
Blend wet ingredients until smooth.
Combine wet and dry ingredients.
Make chocolate batter.
Alternate spooning carrot and chocolate batter into pan.
Marble batter.
Bake and cool cake.
Prepare glaze.
Watch Recipe Video
Camila's Tips
- Based on my experience making carrot cake, I highly recommend sticking to the recipe as stated and resisting the temptation to add extra carrots to ensure a fluffy texture. Adding too many can make the cake dense.
- Make sure to grease and flour your Bundt pan well, or use a baking spray that contains flour. This helps to ensure that your cake will release cleanly from all the intricate designs of the Bundt pan.
- For the best flavor and moisture, use freshly grated carrots. Pre-packaged grated carrots can be dry and lack flavor.
- Ensure diced or grate the carrots. Large pieces may not blend well, creating uneven texture and distribution throughout the cake.
- Overmixing can lead to a tough and dense cake. Mix until the ingredients are just combined to avoid this.
- While oil contributes to the moistness of the cake, using too much can make it greasy. Follow the recipe measurements carefully.
- Carrot cake can dry out quickly if overbaked. Check for doneness a few minutes before the recommended baking time by inserting a toothpick into the center of the cake. It should come out clean or with a few moist crumbs clinging to it.
- Glazing a warm cake can cause the glaze to melt and slide off. Let the cake cool completely on a wire rack before glazing.
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Recipe
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.😋
Equipment
- 9- or 10- Bundt Pan
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:
- 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.
- 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.
- In a medium bowl, sift together the flour and baking powder. Whisk in the salt.
- 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.
- 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:
- 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.
- 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.
- 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.
- 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.
- 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:
- While the cake cools, prepare the chocolate glaze. Place the chocolate into a small bowl.
- 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.
- Cover the surface of the glaze with a piece of plastic wrap and let it cool for 10 minutes before using.
Watch how to make it
Notes
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.)
Nutrition
Nutrition Facts
Marble Bundt Carrot Cake with Chocolate Glaze
Amount per Serving
Calories
341
% Daily Value*
Fat
19
g
29
%
Saturated Fat
6
g
38
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
51
mg
17
%
Sodium
137
mg
6
%
Potassium
175
mg
5
%
Carbohydrates
39
g
13
%
Fiber
2
g
8
%
Sugar
23
g
26
%
Protein
5
g
10
%
Vitamin A
2971
IU
59
%
Vitamin C
1
mg
1
%
Calcium
87
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
