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!
Servings 6
Cook Time 30 minutes
Ingredients
Sponge:
- 300 gram Flour wheat / Flour
- 10 gram Baking powder
- 350 gram Carrot
- 220 ml Vegetable oil
- 200 gram Sugar
- 4 pieces Chicken eggs
- 1 tablespoon Orange zest
- 1 gram Vanilin
Glaze:
- 100 gram Dark chocolate
- 200 ml Milk
- 15 gram Butter
- 2 tablespoons Honey you can have maple or corn syrup
Instructions
- Peel the carrots and cut them into cubes.
- Place in a blender (food processor), add butter, eggs and sugar and whisk until smooth.
- Mix flour and baking powder. Sift to the carrot mixture and mix with a spatula.
- Add the zest and vanilla. Stir with a spatula.
- 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.
- 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.
- 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!
- 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!
- 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!
- A piece!