It’s not for nothing, but hey, it’s the best carrot cake that I’ve ever eaten! I always make the dough, but on top I put that little chocolate coating that looks like a nice dry crust? This time I decided to go wild with the coverage hahaha…. But let’s go in parts, first the cake:
bat no “liquid” 3 eggs, 1 glass of oil, 2 large chopped carrots.
In another container, sift 2 cups of wheat flour, 2 cups (of those used for curd cheese) of sugar, 1 tablespoon of baking powder and add the mixture that was beaten, stirring until it becomes a homogeneous mass. Place in a greased and floured pan and bake in a preheated medium oven. Soft, right?
To the roof: 1 bar of milk chocolate weighing 180g; 100 ml of cream (1/2 small box); Rum essence (optional).
Heat the cream in the microwave (or on the stove) for 40 seconds. Add the chopped chocolate, stir until all the chocolate is incorporated into the cream. If it cools and the chocolate is not completely melted, place the mixture in the microwave for 15 seconds. At the end, add the rum essence. Place the mixture in the fridge for half an hour and only then spread it over the cake.
The cake won’t last more than a few hours because it’s too good (but don’t forget that the belly lasts forever hoho!). Consume sparingly!
Click to vote on this post!
