Ingredients Jump to Instructions ↓

  1. 250g carrot s - aprox.

  2. 3 small carrots

  3. 260g all purpose flour

  4. 320g sugar

  5. 4 egg s - if you use very large eggs cut down to

  6. 3 200ml vegetable oil

  7. 1 tablespoon baking powder pinch of salt Chocolate icing:

  8. 4 tablespoons hot chocolate powder or 2 tablespoons cocoa powder

  9. 4 tablespoons sugar

  10. 1 tablespoon unsalted butter

  11. 2 tablespoons milk

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180°C/355°F. Grease and flour a 24cm ring pan. Chop the carrots in small pieces. Place all the ingredients in a blender – liquids first – and blend for a couple of minutes until you get a creamy mixture. Pour into the prepared pan and bake for 45-50 minutes or until a skewer comes out clean. For the icing: mix all the ingredients in a small saucepan and cook over high heat until it boils. Remove from heat and let it stand for 5 minutes before pouring it over the cake.


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