Carrot cake with chocolate glaze

Name: Carrot cake with chocolate glaze
Ingredients: 2 eggs; 4 tablespoons granulated sugar; 3 tablespoons powdered sugar; 60 g butter; 3 tablespoons oil; 200 g finely grated carrots; 160 g flour; 1 packet baking powder; 1/2 teaspoon cinnamon; 80 g milk chocolate; 2 tablespoons milk; 20 g milk chocolate

Dessert - Carrot cake with chocolate glaze by Dalia G. - Recipia

Carrot cake with chocolate glaze bakes for 40-45 minutes in a 22 cm round pan. The crumb is fluffy, with finely grated carrot and cinnamon, and a smooth layer of milk chocolate glaze on top. I grate the carrots on the finest side of the grater so there aren’t any strips in the slice. Preparation: 20 minutes. Cooking: 45-50 minutes. Resting: 60 minutes. Total time: 125-130 minutes. Servings: 8. Approximately 310 kcal and 5 g protein per serving.

Ingredients

2 eggs
4 tablespoons granulated sugar
3 tablespoons powdered sugar
60 g butter
3 tablespoons oil
200 g finely grated carrots
160 g flour
1 packet baking powder
1/2 teaspoon cinnamon

For the glaze

80 g milk chocolate
2 tablespoons milk
20 g milk chocolate

Preparation

1. Preheat the oven to 160°C and line a 22 cm round pan with baking paper. 2. Melt the butter in a small saucepan over low heat for 2 minutes, until liquid. Leave it to cool a little. 3. Beat the eggs with the granulated sugar and powdered sugar for 4 minutes, until pale and fluffy. 4. Mix in the melted butter, oil and finely grated carrots. Mix the flour with the baking powder and cinnamon, then add it gradually, whisking or using a mixer on its lowest speed, just until you can no longer see dry flour. 5. Pour the mixture into the pan and bake for 40-45 minutes, until a toothpick inserted in the center comes out without wet batter on it. Leave to cool for 60 minutes. 6. Melt 80 g milk chocolate over a bowl of hot water, stirring for 3 minutes, until smooth. Gradually mix in the milk, a little at a time, until the glaze comes together. 7. Spread the glaze over the cooled cake and sprinkle the 20 g grated chocolate on top.

Notes

Choose firm carrots with smooth skin. Soft, wrinkled ones are harder to grate and can be more fibrous. If you’ve washed them, dry them well before grating so you don’t add moisture from the surface. Once you add the flour, mix only until the dry flour disappears. This step can easily take longer when you use a mixer. Let the cake cool completely before glazing, otherwise the chocolate layer will thin out and run. Keep covered in the fridge for up to 3 days. For a version without glaze, serve a slice with jam or preserves. The cake still contains gluten, dairy and eggs. I serve it with black tea, cut into thin slices.