Fluffy Carrot Marble Cake
This Fluffy Carrot Marble Cake is soft, airy, and beautifully swirled with chocolate!
Equipment
- blender
- large mixing bowl
- 9x13-inch (23x33 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
Video
Notes
Calories: Nutrition estimates are approximate and will vary based on ingredients used.
Frosting Recommendation: For an extra indulgent version, try the frosting from my Bakery-Worthy Chocolate Cake—it’s creamy, rich, and pairs beautifully with the chocolate and carrot flavors.
For the best results, be sure to follow the weight measurements