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Carrot chocolate cake: the recipe for the soft and delicious version

Ingredients
Carrots
250 gr
Dark chocolate chips
100 gr
Flour 0
200 gr
Icing sugar
100 gr
Seed oil
80 ml
Latté
60 ml
Baking powder for cakes
8 gr
Egg
2 at the end
Icing sugar

The carrot and chocolate cake is the even tastier version of the classic carrot cake, a soft and juicy one Cake that is very easy to prepare and is made without butter and with very few ingredients that often already exist at home.

To bring it to the table, simply beat the eggs with milk, granulated sugar and pumpkin seed oil in a bowl, then mix the sifted flour with the yeast and the carrots, peeled and grated with large holes, and finally add the dark chocolate chips, very cold from the freezer: this means they do not melt during baking and remain clearly visible in the middle of the dough without the risk of them sinking into the cake base. The dense and creamy mixture obtained is then poured into a 24 cm diameter cake tin, already lined with a sheet of baking paper, and finally baked in static mode at 180 ° C for about 40 minutes.

The result is a delicious and authentic dessert that can be eaten for breakfast or as a snack with a sprinkle of powdered sugar or as a happy ending to a meal with a drizzle of crème anglaise. If you want, you can refine the cake with a pinch of cinnamon, ground cardamom seeds or grated lemon peel or mix the dark chocolate nuggets with white chocolate flakes and then add a spoonful of bitter cocoa.

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