Classic Chocolate Carrot Cake recipe

Who doesn't love a classic, fluffy carrot cake with lots of chocolate sauce? This recipe leaves the cake soft, just the right amount to drizzle it with a tasty chocolate sauce. Here, all recipes are tested, so they always work. Now it is your turn!

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This cake does not fail to please, it goes well at any time of the day, whether for dessert, afternoon snack or even June parties. However, there is only one challenge for those who decide to take the risk of making this recipe: not letting the cake get too dry.

The ideal thing is for it to be very wet in the dough, in a soft and smooth way to be very tasty. However, the carrot is the ingredient that increases the chances of making the dough heavy, and thus not so good.

pastry tip

Igor Rocha is a very famous pastry chef on social media. According to him, the secret is to put the amount of carrots needed for the recipe on a scale and see their weight. Thus, you will ensure the correct proportion to make a perfect cake!

Ingredients

For the cake:

• 2 medium carrots cut into slices (250g);
• 3 eggs;
• 1 American glass of oil (200ml);
• 2 cups of sugar (360g);
• 2 cups of unleavened wheat flour (340g);
• 1 tablespoon chemical yeast (10g).

To the roof:

• 8 tablespoons full of sugar (100g);
• 8 tablespoons of powdered chocolate (50g);
• 2 full tablespoons of unsalted butter or margarine (50g);
• 1/2 cup of water (120 ml).

Method of preparation

1. Take a blender and throw in the chopped carrots, sugar, eggs and oil. Then beat everything until it reaches homogeneity;
2. In a bowl, pass the wheat flour and baking powder through a sieve and then gradually throw it into the previously beaten cream, until it reaches a smooth texture;
3. Then, place the dough in a cake tin that has already been greased and floured, and then bake in a preheated oven at 180°C for about 40 minutes;
4. In the meantime, make the topping. Put the sugar, chocolate powder, butter and water in a pan and stir until it boils;
5. As soon as the syrup reaches the boil, lower the heat and stir until it gains consistency;
6. Finally, remove the cake from the oven, let it cool, unmold and pour the syrup over it.