Chocolate carrot cake

Name: Chocolate carrot cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 600 g Carrots; 1 1/2 (100 g each) Milk chocolate bars; 8 Eggs (size M); 300 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 1/2 TEASPOON Cinnamon; 300 g ground hazelnuts; 100 g Flour; 100 g Semolina; 1 package Baking Powder; 100 g Hazelnut flakes; 300 g Icing sugar; 4-5 Tbsp Lemon juice; 7-10 Tbsp Lemon balm; 7-10 Tbsp Grease

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

600 g Carrots
1 1/2 (100 g each) Milk chocolate bars
8 Eggs (size M)
300 g Sugar
2 packages Vanillin sugar
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
1/2 TEASPOON Cinnamon
300 g ground hazelnuts
100 g Flour
100 g Semolina
1 package Baking Powder
100 g Hazelnut flakes
300 g Icing sugar
4-5 Tbsp Lemon juice
7-10 Tbsp Lemon balm
7-10 Tbsp Grease

Directions

1
Clean, peel and finely grate the carrots. Roughly chop the chocolate. Separate eggs. Cream egg yolk, 250 g sugar and vanillin sugar. Add salt, lemon zest and cinnamon and stir in. Mix nuts, flour, semolina and baking powder and stir into the egg yolk mixture with the carrots and chocolate. Beat the egg whites and remaining sugar until stiff and fold in carefully. Grease a fat pan of the oven (approx. 37x32 cm) and spread the dough on it. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 30 minutes and let cool down. Roast the hazelnut flakes in a pan without fat until golden brown, take them out and let them cool down. Stir icing sugar and lemon juice until smooth and coat the cake with it. Sprinkle with hazelnut leaves and let dry. Cut into pieces and serve with mandarin cream and lemon balm as desired
2
Plate, cake plate: ASA
3
Cup: Valkyrie
4
Cutlery: Carl Mertens