Carrot cake with chocolate icing
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- Medium carrots | 2 unit(s)
- Oil | 1/2 cup
- Eggs | 3 unit(s)
- Wheat | 1 kg
- Maizena corn starch vita+60g | 1/2 cup
- Baking powder 8g | 2 teaspoon
- Sugar | 1 cup
- Melted milk chocolate | 1/2 cup
- Sour cream | 1/2 cup
- Preheat the oven to 180°
Grease and flour a medium central hole shape (20 cm in diameter). Reserve.
In the blender cup, place the carrot, oil and eggs, and beat until smooth.
In a bowl, sift the cornstarch MAIZENA, the wheat flour, the yeast and the sugar, add the reserved carrot mixture, and stir with the aid of a spatula until it forms a uniform mass.
Put the dough in the reserved shape and take it to the oven for 40 minutes, or until a toothpick, after being stuck in the dough, comes out clean. Remove the oven and let it cool.
Make the frosting: mix the chocolate and cream, and spread over the entire surface of the cake. Serve next.
If you prefer, use the fluted round mold (18 cm in diameter). If you don't have a blender at home, you can make this carrot cake recipe using hand-grated carrots and a wooden spoon to mix the ingredients. Remember to sieve the flour and other powdered ingredients so as not to form pellets and obtain a fluffy and sandy carrot cake. Drizzle the cake while still hot with the chocolate syrup, so that it penetrates well inside the dough.
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