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Carrot Cake with Crispy Chocolate Icing
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
40 min(s)
1 servings
Chef Camila
@chefcamilacassilha- Ingredients
- Recipe
- Peeled and chopped medium carrot2 unit(s)
- Wheat Flour2.5 cup
- refined sugar2 cup
- Egg3 unit(s)
- Corn or sunflower oil1/2 cup
- Chemical Yeast1 tablespoon
- Chocolate Powder1 cup
- Caster sugar for topping3/4 cup
- Whole milk1/4 cup
- Unsalted butter2 tablespoon
- Granulated confectionery to taste
- Preheat the oven to 200ÂșC and grease a 25cm springform tin and set aside.
- In a container mix the wheat and sugar and set aside.
- Blend the carrots together with the oil and the eggs in a blender until smooth.
- Put this mixture together with the reserved wheat and sugar container and mix well.
- Add the yeast and gently incorporate the dough.
- Pour the cake batter into the greased pan and place in the oven to bake for about 30 minutes. (Do the toothpick test)
- After the cake has cooled down a bit, unmold and prepare the frosting.
- In a pan, mix the butter with the milk, sugar and chocolate powder, bring to a boil over medium heat, stirring constantly.
- When it starts to boil, cook for another 3 minutes and pour over the cake.
- Wait for the frosting to cool down a bit and add the sprinkles.
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Carrot Cake with Crispy Chocolate Icing