INGREDIENTS
3 normal sized Carrots, or 4 small ones
2 cups of Flour
1 & 1/2 cup Sugar
3 full Eggs
1/2 cup vegetable oil (canola oil)
1 tablespoon Baking Powder
METHOD
Blend eggs, vegetable oil, and carrots in a blender.
Add the flour, sugar, and baking powder to the batter of carrot using a spatula until well blended together, gently pour the mixture in a baking tray (coated with butter and sifted with some flour).
Bake in oven 45 minutes at 180c
CHOCOLATE
250ml Milk
100g cooking Chocolate
1 tbsp. Butter
2 tbsp. Honey
Combine chocolate, milk, butter, and honey, bring to the boil over medium heat, simmer for 5 minutes, till thickened.
Run a knife along the edges of the cake, flip the cake onto a cutting board. Flip onto a serving tray. Pour icing over the cake, spread evenly. Slice and serve.
CREAM CHEESE FROSTING – Second choice of cream for the carrot cake
1 cup Confectioners’ Sugar
1 (8 oz.) Package of Cream Cheese, softened
6 tbsp. Salted Butter, softened
1 tsp pure Vanilla Extract
METHOD
Combine confectioners’ sugar, cream cheese, butter, and vanilla in a medium bowl and whisk until smooth and creamy.
When the cake has cooled completely, carefully cut the cake in half with even layers.
Simply spread half of the cream cheese between the cake layers then add and assemble the other half on top.
Spread the remaining cream cheese on the sides and top of the cake.
