Hey everyone! Today, I’m sharing my Carrot Marble Cake recipe. It’s super soft and light, with a delicious swirl of rich chocolate running through it.
My family is a big fan of the carrot + chocolate combo, and this cake has quickly become a favorite. So far, I’ve shared my grandma’s traditional Brazilian carrot cake, carrot cupcakes with brigadeiro frosting, and now this one’s in the mix. Just like the others, it’s not spiced like American carrot cake, so the natural sweetness of the carrots really stands out. And the best part? It’s quick and easy to make!
Quick Overview
Ingredients: Eggs, vegetable oil, carrots, sugar, all-purpose flour, baking powder, cocoa powder (sifted).
How to Make: Blend eggs, oil, carrots, and sugar until smooth, then mix with flour and baking powder. Divide batter, mix cocoa into one half, layer both batters in a pan, swirl with a toothpick, and bake at 350°F (175°C) for about 40 minutes.
How to Serve
Since this cake has no frosting, it’s perfect as a midday snack with a cup of coffee or tea—or even as a sweet breakfast treat. Its light and fluffy texture makes it enjoyable on its own, but if you’re in the mood for something extra, I recommend trying the frosting from my Bakery-Style Brigadeiro Cake. It’s rich, decadent, and a delicious way to take this cake to the next level.
For those who prefer a less sweet option, a bittersweet chocolate ganache would be a fantastic addition. Its deep chocolate flavor complements the cake beautifully without making it overly sweet. That said, this cake truly doesn’t need frosting—it’s soft, flavorful, and satisfying just as it is!
How to Store
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in a sealed container for up to 5 days. Bring to room temperature before serving.
- Freezer: Wrap individual slices in plastic wrap and store in an airtight container for up to 2 months. Thaw at room temperature before enjoying.
Tips:
Frosting Recommendations:
- For a decadent touch: Try the frosting from my Bakery-Worthy Chocolate Cake.
- For a less sweet option: A bittersweet chocolate ganache pairs beautifully with the cake without making it too rich or sugary.
Fluffy Carrot Marble Cake
Equipment
- blender
- large mixing bowl
- 9×13-inch (23×33 cm) rectangular baking pan
- Toothpick or skewer
- fine mesh sieve
Ingredients
- 3 large eggs 5.3 oz
- 150 ml vegetable oil 5 fl oz
- 200 g peeled and chopped carrots 7 oz
- 275 g sugar 9.7 oz
- 205 g all-purpose flour 7.2 oz
- 1 tbsp baking powder 0.5 oz
- 25 g unsweetened cocoa powder sifted (1/4 cup / 0.88 oz)
- butter and flour to grease and dust the pan
- powder sugar to decorate (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease the pan with butter and dust it with flour.
- In a blender, combine eggs, oil, chopped carrots, and sugar. Blend until smooth.3 large eggs, 150 ml vegetable oil, 200 g peeled and chopped carrots, 275 g sugar
- Transfer to a large bowl and whisk in the flour and baking powder until just combined.205 g all-purpose flour, 1 tbsp baking powder
- Divide the batter in half. In one half, sift in the cocoa powder and mix until incorporated.25 g unsweetened cocoa powder
- Pour half of the carrot batter into the baking pan. Then, add half of the chocolate batter on top.
- Use a toothpick to gently swirl the batters together in circular motions.
- Repeat with the remaining carrot and chocolate batters, then swirl again.
- Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool, then dust with powdered sugar using a fine mesh sieve.powder sugar
Notes
Nutrition
If you loved this recipe, don’t forget to give it a star rating and leave a comment below! I’d love to hear how it turned out for you. Also, make sure to follow me on Instagram for more tasty family-friendly recipes and fun cooking inspiration. Your support means so much and helps keep these recipes coming! 😊
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