Carrot and walnut chocolate cake

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
4 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 20
  • 600 g Carrots
  • 11/2 (100 g each) Dark chocolate bars
  • 200 g Walnut kernels
  • 250 g Butter or margarine
  • 250 g Sugar
  • 1 pinch Salt
  • 1 package Vanillin sugar
  • 1 package (6 g) grated lemon peel
  • 6 Eggs (size M)
  • 150 g Flour
  • 150 g Breadcrumbs
  • 1 package Baking Powder
  • 250 g Icing sugar
  • 4-5 Tbsp Lemon juice
  • 5 candied lemon slices (approx. 10 g each)
  • 30 g Pistachio kernels
  • 7-10 Tbsp Mint
  • 7-10 Tbsp Fat and breadcrumbs

Directions

  1. 1

    Clean, peel and finely grate the carrots. Coarsely chop chocolate and walnuts. Cream fat, sugar, salt, vanillin sugar and lemon peel. Add the eggs one after the other and stir in.

  2. 2

    Mix flour, breadcrumbs and baking powder and stir in together with carrots, chocolate and walnuts. Put the dough on a greased baking tray sprinkled with breadcrumbs and smooth it down. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 40-45 minutes and let cool off.

  3. 3

    Mix icing sugar and lemon juice. Quarter lemon slices, halve pistachios. Spread the cake with icing and decorate with candied lemon pieces, pistachios and mint leaves as desired.

  4. 4

    Allow to dry.

Nutrition Facts

KCAL
420 kcal
CARBS
44 g
FATS
22 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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