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Print Recipe
 Carrot Cake with Chocolate Icing Recipe
The biscuit is easy to make, carrots are easily grated and whipped with a mixer! Cooking takes only 15 minutes, without taking into account the baking time, of course, plus 5 minutes for the glaze and a little time for decoration. Therefore, I can safely call the biscuit "lazy", suitable for those who have little time, but need to quickly, effectively and most importantly - delicious!
Course Children's Food Ideas, Desserts Dishes, Diet Food Dishes, Dinner Dishes, Morning Breakfast Dishes, Pregnant and Nursing Food Dishes, Separate Food Diet, Special Food Dishes, Vegetarian Food and Diet
Cuisine England
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Sponge:
Glaze:
Course Children's Food Ideas, Desserts Dishes, Diet Food Dishes, Dinner Dishes, Morning Breakfast Dishes, Pregnant and Nursing Food Dishes, Separate Food Diet, Special Food Dishes, Vegetarian Food and Diet
Cuisine England
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Sponge:
Glaze:
Instructions
  1. Peel the carrots and cut them into cubes.
    Peel the carrots and cut them into cubes.
  2. Place in a blender (food processor), add butter, eggs and sugar and whisk until smooth.
    Place in a blender (food processor), add butter, eggs and sugar and whisk until smooth.
  3. Mix flour and baking powder. Sift to the carrot mixture and mix with a spatula.
    Mix flour and baking powder. Sift to the carrot mixture and mix with a spatula.
  4. Add the zest and vanilla. Stir with a spatula.
    Add the zest and vanilla. Stir with a spatula.
  5. Cover the bottom of the mold with a diameter of 26 cm with baking paper. There is nothing to lubricate. Put the dough into the mold.
    Cover the bottom of the mold with a diameter of 26 cm with baking paper. There is nothing to lubricate. Put the dough into the mold.
  6. Bake in a preheated 170*C oven until golden brown for 40 minutes. Focus on your oven! Remove the sponge cake from the mold and cool completely! Tip: If you have a dome formed during baking, turn the still hot biscuit upside down so that the dome spreads as much as possible.
    Bake in a preheated 170*C oven until golden brown for 40 minutes. Focus on your oven! Remove the sponge cake from the mold and cool completely! Tip: If you have a dome formed during baking, turn the still hot biscuit upside down so that the dome spreads as much as possible.
  7. Glaze: Put all the ingredients in a saucepan and heat, stirring, until the ingredients are combined into a homogeneous mixture. After bringing to a boil, cook for 5 minutes at the lowest temperature of the stove so that the glaze thickens. Cool, stirring constantly. The glaze should thicken, but it's easy to spread!
    Glaze: Put all the ingredients in a saucepan and heat, stirring, until the ingredients are combined into a homogeneous mixture. After bringing to a boil, cook for 5 minutes at the lowest temperature of the stove so that the glaze thickens. Cool, stirring constantly. The glaze should thicken, but it's easy to spread!
  8. And apply it on a sponge cake. Conclusion: The glaze is a miracle! Gentle, rich, very easy to apply to the surface! I RECOMMEND IT!
    And apply it on a sponge cake. Conclusion: The glaze is a miracle! Gentle, rich, very easy to apply to the surface! I RECOMMEND IT!
  9. In the original recipe, this is not a biscuit, but a pie... but somehow the hand did not rise to print the cake... The taste and consistency of the sponge cake is very similar to chiffon, with one difference - it is lighter and much more convenient to work with. By the way, it can easily serve as the basis for a cake!
    In the original recipe, this is not a biscuit, but a pie... but somehow the hand did not rise to print the cake... The taste and consistency of the sponge cake is very similar to chiffon, with one difference - it is lighter and much more convenient to work with. By the way, it can easily serve as the basis for a cake!
  10. A piece!
    A piece!
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