Carrot Cake with Chocolate

Name: Carrot Cake with Chocolate
Yield: 20
Ingredients: 2 medium carrots; 1 cup of oil; 3 eggs; 1 lemon; 2 cups of all-purpose flour; 1 pinch of salt; 2 tablespoons of active dry yeast; Topping:; 2 tablespoons of cocoa powder; 2 tablespoons (sopa) of cornstarch; 1 cup of milk, semi-skimmed; 1 egg white; Sweetener to taste

1
2 medium carrots
2
1 cup of oil
3
3 eggs
4
1 lemon
5
2 cups of all-purpose flour
6
1 pinch of salt
7
2 tablespoons of active dry yeast
8
Topping:
9
2 tablespoons of cocoa powder
10
2 tablespoons (sopa) of cornstarch
11
1 cup of milk, semi-skimmed
12
1 egg white
13
Sweetener to taste

Ingredients

1
2 medium carrots
2
1 cup of oil
3
3 eggs
4
1 lemon
5
2 cups of all-purpose flour
6
1 pinch of salt
7
2 tablespoons of active dry yeast
8
Topping:
9
2 tablespoons of cocoa powder
10
2 tablespoons (sopa) of cornstarch
11
1 cup of milk, semi-skimmed
12
1 egg white
13
Sweetener to taste

Directions

1
Grate the carrots and pulse in a coarse grater
2
Preheat the oven to medium temperature
3
Beat the carrot mixture with oil until smooth
4
Add eggs one at a time, still beating
5
Zest the lemon rind and mix in 1 tablespoon (sopa) into the batter
6
Combine flour, salt, yeast, and sweetener
7
Pour into a greased and floured cake pan and bake at medium temperature until clean when tested with a toothpick
8
Let cool on a wire rack
9
Topping:
10
Dissolve cocoa powder in milk, whisking constantly
11
Add cornstarch and egg white, whisking until thickened
12
Remove from heat and add sweetener to taste
13
Spread over the carrot cake and serve.