Carrot Cake with Plum Jam

To prepare a delight that will tantalize your taste buds, start by washing and peeling 2-3 fresh carrots, then grate them finely. They will add a subtle flavor and a pleasant texture to your cake. In a large bowl, mix the grated carrot with 150 grams of sugar, making sure everything is well combined. Then add 100 milliliters of sunflower oil, which will provide extra moisture and make the batter soft and fluffy.

In another bowl, sift 250 grams of flour together with 10 grams of baking powder. This combination will help the dough rise evenly during baking. Begin to incorporate the flour into the carrot, sugar, and oil mixture, being careful to add the flour gradually until you obtain a homogeneous dough that is firm enough to be rolled out. It is important not to overdo the amount of flour so that the cake does not become too dry.

Divide the dough into three equal portions and roll each portion out on a floured surface, obtaining thin sheets about 5 mm thick. Place the first sheet in a baking tray lined with parchment paper and generously spread it with apricot or plum jam, the choice is yours. Place the second sheet on top, repeating the process, and then place the last sheet, which you will prick with a fork to allow steam to escape during baking.

Put the tray in a preheated oven at 180 degrees Celsius and let the cake bake for about 30-35 minutes, or until it turns golden and a toothpick inserted in the middle comes out clean. When the cake is done, remove it from the oven and let it cool. Meanwhile, prepare a delicious glaze from 100 grams of dark chocolate that you will melt in a bain-marie. Add 1-2 tablespoons of oil to achieve a more fluid consistency.

Once the cake has completely cooled, pour the chocolate glaze over it, allowing it to drip evenly down the sides. Let the glaze set a bit before cutting the cake into portions. Served alongside a cup of tea or coffee, this carrot delicacy will win you over with every bite!