Easy Carrot Cake with Chocolate: A Simple, Quick, and Irresistible Treat

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
Prepare the Carrot Cake Batter:

In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
Gradually fold in the dry ingredients into the wet mixture, stirring until just combined.
Gently fold in the grated carrots and mini chocolate chips, if using.
Bake the Cake:

Pour the batter into the prepared cake pan and spread it out evenly.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Chocolate Glaze:

While the cake cools, prepare the chocolate glaze. In a microwave-safe bowl, combine the chocolate chips, butter, and milk. Microwave in 20-second intervals, stirring in between, until the chocolate is fully melted and smooth.
Let the glaze cool slightly before pouring over the cooled cake.
Assemble and Serve:

Once the cake is completely cooled, pour the chocolate glaze over the top and spread it gently with a spatula to cover the surface.
Slice and serve! This carrot cake with chocolate is perfect for any occasion, from casual gatherings to celebrations.
Serving and Storage Tips