Chocolate carrot cake

Name: Chocolate carrot cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 600 g Carrots; 150 g Milk chocolate; 8 Eggs (Gr. M); 250 g + 50 g sugar; 2 packages Vanillin sugar; 1 pinch Salt; 100 g Flour; 1 package Baking Powder; 300 g ground hazelnuts; 100 g Wheat semolina; 7-10 Tbsp grated rind of; 1 untreated lemon; 1/2 TEASPOON Cinnamon; 7-10 Tbsp Grease; 100 g Hazelnut leaves; 300 g Icing sugar; 4-5 Tbsp Lemon juice; 7-10 Tbsp Melissa

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

600 g Carrots
150 g Milk chocolate
8 Eggs (Gr. M)
250 g + 50 g sugar
2 packages Vanillin sugar
1 pinch Salt
100 g Flour
1 package Baking Powder
300 g ground hazelnuts
100 g Wheat semolina
7-10 Tbsp grated rind of
1 untreated lemon
1/2 TEASPOON Cinnamon
7-10 Tbsp Grease
100 g Hazelnut leaves
300 g Icing sugar
4-5 Tbsp Lemon juice
7-10 Tbsp Melissa

Directions

1
Peel, wash and finely grate the carrots. Roughly chop the chocolate. Separate eggs. Beat egg yolks, 250 g sugar and vanillin sugar until fluffy. Beat the egg whites and salt until stiff, then pour in 50 g sugar. Sift flour and baking powder. Add ground nuts, semolina, lemon peel, cinnamon, carrots and chocolate to the egg yolk mixture. Then fold in the beaten egg white
2
Spread the dough on a greased fat pan (approx. 32 x 39 cm). Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Let them cool down
3
Roast the hazelnut leaves without fat. Take out and let cool down. Mix icing sugar and lemon juice. Spread the cake with it. Sprinkle hazelnut leaves on top. Let the icing dry. Decorate with lemon balm. Tangerine cream tastes good with it