Carrot and chocolate cake

Name: Carrot and chocolate cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 50 g Dark chocolate; 300 g Carrots; 250 g Yoghurt Butter (20 % less fat); 1 pinch Salt; 1 package Vanillin sugar; 175-200 g Sugar; 5 Eggs (size M); 500 g Flour; 1 package Baking Powder; 7-10 Tbsp Fat and flour

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

50 g Dark chocolate
300 g Carrots
250 g Yoghurt Butter (20 % less fat)
1 pinch Salt
1 package Vanillin sugar
175-200 g Sugar
5 Eggs (size M)
500 g Flour
1 package Baking Powder
7-10 Tbsp Fat and flour

Directions

1
Roughly chop the chocolate. Peel, wash and grate carrots. Cream butter, salt, vanillin sugar and sugar with the whisk of the hand mixer. Stir in the eggs one by one.
2
Mix flour and baking powder and stir in portions. Fold in chocolate and carrots in several portions. Pour the dough evenly into a greased, flour-spread ring cake mould (2.5 litres capacity).
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Then remove from the oven, place on a cake rack and leave to cool in the mould for approx. 1 hour.
4
Turn out of the mould and let it cool down on the grid. Serve on a plate.