Instructions
Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper leaving an overhang on the sides for easy lifting.
Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking soda, salt, cinnamon, nutmeg, and ginger. Make sure there are no lumps.
Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, vegetable oil, applesauce (or yogurt), and vanilla extract until well combined and smooth.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few streaks of flour are okay.
Fold in Carrots & Add-ins: Gently fold in the finely grated carrots. If using, also fold in the chopped walnuts/pecans and raisins.
Bake the Carrot Cake: Pour the batter evenly into the prepared 9×13 inch baking pan. Bake for 30-40 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
Cool the Cake: Remove the cake from the oven and let it cool in the pan on a wire rack for at least 30 minutes, or until it’s just warm but not hot. For best results with the chocolate, the cake should be mostly cooled, ideally at room temperature, before applying the topping.
Prepare the Crispy Chocolate Topping: While the cake cools, prepare the chocolate topping. In a microwave-safe bowl, combine the dark chocolate chips (or chopped chocolate) and coconut oil.
Melt the Chocolate: Microwave on medium power in 30-second intervals, stirring well after each interval, until the chocolate is mostly melted and smooth. Alternatively, you can use a double boiler: place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water, and stir until melted and smooth.
Add Corn Syrup (Optional): If using, stir in the light corn syrup until fully incorporated. This helps with shine and gives an extra crisp snap.
Pour and Spread Chocolate: Once the chocolate mixture is smooth and glossy, pour it evenly over the cooled carrot cake. Use an offset spatula or the back of a spoon to gently spread the chocolate to cover the entire surface of the cake, extending to the edges.
Allow Chocolate to Set: Let the cake sit at room temperature for 1-2 hours, or until the chocolate topping is completely firm and crispy. If your kitchen is very warm, you can place it in the refrigerator for about 30-45 minutes to speed up the setting process.
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