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; 1/2 TEASPOON Icing sugar for dusting; 7-10 Tbsp Fat and flour

AUTHOR
Bo Carpenter

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
1/2 TEASPOON Icing sugar for dusting
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. Mix flour and baking powder and stir in portions. Fold in chocolate and carrots in several portions.
2
Pour the dough evenly into a greased, flour-spread ring cake mould (2.5 litres capacity). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Then take out of the oven, place on a cake rack and leave to cool in the mould for about 1 hour. Turn out of the mould and let it cool down on the grid. Dust with icing sugar. Arrange on a plate
3
2 hours waiting time