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
30minutes
Servings
6
Cook Time
30minutes
Ingredients
Sponge:
Glaze:
Instructions
  1. Peel the carrots and cut them into cubes.
  2. 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.
  4. 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.
  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.
  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!
  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!
  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!
  10. A piece!
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