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Meal Prep: Carrot Flan Cake
This ultra-moist chocolate flan cake with carrot combines a rich chocolate custard with a fluffy carrot cake in one impressive dessert. Perfect for family gatherings, holiday baking, or high-traffic recipe searches like easy chocolate flan cake, and homemade caramel custard cake.
Ingredients
For the Chocolate Flan Layer
- 3 large eggs
- 5 tablespoons unsweetened cocoa powder
- 1 (14 oz) can sweetened condensed milk
- 14 oz whole milk (use the empty condensed milk can to measure)
For the Carrot Cake Layer
- 2 large carrots, chopped
- 1 tablespoon baking powder
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 2 eggs
- Caramel sauce for coating the pan
Instructions
Preheat the oven to 350°F. Generously coat a large Bundt pan with caramel sauce and set aside.
In a blender, combine the eggs, cocoa powder, sweetened condensed milk, and whole milk. Blend until smooth and pour carefully into the caramel-coated pan.
In the blender, process the chopped carrots, oil, and eggs until completely smooth. Transfer to a mixing bowl, add the sugar and flour, and stir until combined. Fold in the baking powder gently.
Slowly pour the carrot cake batter over the chocolate flan mixture. Bake for about 60 minutes, or until set and a toothpick inserted comes out clean. No water bath is needed.
Allow to cool slightly before inverting onto a serving plate. Let it cool completely before slicing for clean layers.
Pro Tips
• For extra moisture, use fresh, sweet carrots.
• Refrigerate for 2–3 hours before serving for cleaner slices.
• Add a drizzle of chocolate ganache on top for a bakery-style finish.
