Carrot cake

Follow this Cute and Tasty Carrot Cake Recipe, Watch the Video, List of Ingredients. See How to Make Carrot Cake Plain or with Chocolate Icing. Complete Step by Step.

Ingredients List

-> For the Dough:

• 5 carrots
• 325 ml of vegetable oil (or One Cup of Butter Tea)
• 5 eggs
• 340 g of wheat flour
• 285 g of sugar
• 1 spoon of baking powder

-> For the Chocolate Balls that go inside the cake:

• 30 g of butter
• 30 g cocoa powder (it’s not 70% chocolate or above, it’s pure cocoa)
• 385ml sweetened condensed milk

-> For the Chocolate Syrup:

• 150 ml whole milk
• 85 g cocoa powder
• 85 g of butter
• 400 g of sugar
• Chocolate sprinkles (enough to cover the chocolate frosting on the cake at the end)

How to Make Carrot Cake Recipe in 05 Steps…

1st Step – Peel the carrots and beat them with vegetable oil and eggs in a blender. It is important to point out that your blender must have a recommended power above, or equal to, 500 watts so as not to damage it when grinding the carrots. Another important tip is to chop the carrots into smaller cubes and leave them wet before putting them in the blender, this will prevent damage and make the whole procedure easier.

2nd Step – Pour the mixture beaten in the blender into a bowl and mix the flour, sugar and yeast until you get a smooth dough. Then, pour the batter into a ring cake pan (conventional round cake pan with a hole in the middle). Let the dough rest while we prepare the inner chocolate balls.

3rd Step (Making the Internal Chocolate Balls) –

For the bonbons (internal chocolate balls), melt the ingredients (butter, cocoa powder and condensed milk) in a pan, stirring constantly. Once the ball mixture is nice and smooth, refrigerate for 1 hour.

4th Step – Now form the balls with the mixture from step 3, put some wheat flour in a deep dish and roll the balls made in the flour. Then place the balls over the cake dough (which was resting) and let them sink into the dough. Once done, place the cake pan in the oven. Bake for 1 hour at 180ºC (350ºF). Then unmold the cake onto a plate and let it cool.

Step 5 – For the chocolate coating, melt the milk, cocoa powder, butter and sugar together in the pan. The frosting chocolate will not only form a thin layer over the cake, but will be poured down the middle of the ring until it overflows on the outside. Finally, decorate your entire masterpiece with chocolate sprinkles.

Final considerations

The fact that you use Cocoa Powder to make the balls and the frosting will prevent the flavor of your carrot cake from becoming cloying. In addition, aesthetically, the carrot cake will be very attractive, creating that feeling of a volcano cake when the first slice is cut, highlighting the internal chocolate balls. Ideal to be consumed in the afternoon snack or in the preparation of a delicious breakfast. Hmmmmm, Delicious Isn’t It!?

Credits for this Recipe -> https://www.scrumdiddlyumptious.com/chocolate-carrot-cake/

Preparing the Oil-Free Carrot Cake Recipe…

In this case, you can replace the oil with butter (in the amount of a cup of tea) when beating the carrots and eggs in the blender. The rest of the preparation of this recipe does not change. Some people use margarine, but we don’t recommend it because the flavor won’t stay the same and margarine is terrible for your health.

Is it possible to prepare this recipe without lactose or without gluten?

In this recipe, it is only possible to decrease the concentrations of these substances by choosing lactose-free or gluten-free ingredients. In the list of ingredients, the main items that have lactose and gluten are Milk, Butter, Condensed Milk and Wheat Flour.

Some Possible Modifications, Substitutions or Increments, but Change the Flavor of the Original Cake, the Texture and Coloring of the Dough. Do What You Want at Your Own Risk!

Some people search for carrot cake with cornstarch (cornstarch) in the cake batter. To make it, just add half a cup of cornstarch tea, sifted, together with the wheat flour in the preparation of the dough and follow the other steps without changes.

Another common doubt is to look for Carrot Cake with Oat Flour instead of Wheat Flour, transforming the cake into something more fit and low carb. To prepare it, just replace the wheat flour with oat flour in the same amount.

In that case, it would also be interesting to replace crystal sugar with brown sugar. Thus, your cake will be enriched with more fiber and protein, making it healthier. There is the possibility of using Rice Flour instead of wheat flour, but the flavor changes a lot and we do not recommend it.

It is worth noting that all these modifications are optional for those who want to try different flavors for carrot cake. In any of these substitutions there will be a change in the texture of the dough, in the color and especially in the final flavor. Then evaluate whether or not such increments in the preparation of your carrot cake will be worth it.

Curiosities and Comments about Carrot Cake

I absolutely love carrot cake. It’s my favorite cake, hands down. I particularly love the texture, which is somewhere between a cupcake and a cake. It’s not as dense or heavy as a regular cake, but it still has a pretty firm texture.

The taste is amazing too – it’s sweet but not too overpowering. I also like the spices that are in the cake – they add a bit of depth of flavor and make the cake really rich and chocolaty.

As for making the carrot cake, it’s actually not that difficult. All you need are a few basic ingredients – baking powder, baking soda, salt, sugar, eggs, butter, oil and flour. In terms of chocolate, you’ll need melted chocolate, Dutch processed cocoa powder, and unsweetened cocoa powder, and 1/2 cup of sugar.

The recipe calls for a full cup of sugar, but I prefer to use less because I like my carrot cake on the sweet side. I also add 1/4 cup of pure vanilla extract to the dough.

The best part of the cake is definitely the icing. I love the rich, chocolate flavor the icing has. I also love how smooth and creamy the coverage is. It’s really easy to make – all you need is melted chocolate, 1/2 cup of sugar and 1/4 cup of cornstarch.

I also like to add a little cream of tartar to the frosting for a little more flavor.

Making carrot cake is definitely a recipe I will make again in the future. It’s a really delicious, chocolatey cake that’s perfect for any occasion. I also really appreciate the rich coverage it comes with – it’s really smooth and creamy.

This essay is about the delicious taste of chocolate carrot cake. Carrot cake has always been one of my favorite desserts, and I know it’s one of yours too. So why not make it even more special by adding some rich, luscious chocolate to the mix?

It really takes this traditional recipe to another level! Not only does chocolate add an incredible depth of flavor, it also creates an incredibly beautiful presentation when added to dough. And don’t forget the fragrant spices – cinnamon in particular – that give your carrot cake its signature fragrance.

A carrot cake, also known as a babka, is a dessert that usually contains carrots, eggs, sugar, flour, baking powder, and nuts. Carrot cake is a popular and iconic American dessert made from a variety of flours and healthy fats, with chocolate chips or nuts often used as an addition.

There are many opinions about carrot cake. Some people find it savory and sweet, while others find it bland and dry. Some people love how moist it is, while others find it too dense.

I think the main problem with carrot cake is that the ingredients don’t go together very well. Carrots are sweet, but they age quickly and overwhelm other flavors. The eggs aren’t very tasty either.

Sugar and flour are what make the cake rise, but they also make it dense and heavy. Baking powder should give the cake a delicate flaky texture, but it also gives it a bitter aftertaste.

The chocolate chips and nuts are a nice addition, but not enough to save the cake. I think carrot cake is a decent dessert, but it’s not very tasty and the ingredients don’t work well together. I would eat but praise.

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