This cake has been a family favourite for generations. I remember my grandma making it, then my mother.
What Is Russian Carrot Chocolate Cake?
Russian carrot chocolate is a very moist and chocolaty cake. You'd never guess that there are carrots in it—unless you made it yourself!
A couple of important facts about this cake that I'd like to clarify right away:
- Yes, it is a traditional Russian recipe.
- No, it doesn't include vodka or any other alcohol.
This cake has been a family favourite for generations. I remember my grandma making it, then my mother. The original recipe didn't include the milk sauce, which was added later to add moisture to the cake. Don't worry if you don't have any actual milk around! It works just as well using evaporated milk or condensed milk. Omit the sugar if using condensed milk.
|Prep time||Cook time||Ready in||Yields|
1 hour 10 min
For the cake:
- 1 cup fresh carrots, grated
- 1 cup sugar
- 2 eggs
- 2 tbsp vegetable oil
- 2 tbsp cacao powder
- 2 tsp baking soda
- 1 cup flour
For the milk sauce:
- 4 tbsp milk
- 2 tbsp sugar
- 2 tbsp butter
For the topping:
- grated white chocolate to taste
- shredded coconut
- You can always double the recipe if you need a larger/higher cake.
- For a more moist cake, you can increase the milk sauce measurements. A moist cake is perfect, unless you're planning to take it somewhere where people will eat with their hands.
- Preheat oven to 300-350F (150-180C).
- Combine all cake ingredients in a large mixing bowl, mix with a spoon.
- Pour into cake mold, place in the oven. Bake for around 40 minutes.
- Prepare the milk sauce when the cake is almost done. The hot sauce needs to be poured over the hot cake. In a small saucepan, combine the ingredients for the sauce: milk, sugar, butter and heat on low heat until the butter melts and the sauce is well-blended.
- Remove cake from the oven. Get a large flat plate and flip the cake upside down onto it.
- Pour the milk sauce over the cake, making sure to not miss any parts.
- Sprinkle some grated white chocolate and (or) shredded coconut on top.
- Leave in the fridge for at least a couple of hours, preferably overnight.
- The actual preparation and baking take 60-75 minutes.
- What gives this cake its moist texture is the milky sauce that is poured over it at the end. For best results, this sauce needs some time to soak in, so leaving the cake overnight to soak is best.
- This cake is great for any holiday party or get-togethers. Just cut the cake into square or rectangular pieces so that there's enough for everyone.
© 2018 Janisa