Carrot Cake with Light Chocolate

Name: Carrot Cake with Light Chocolate
Total time: 30 min
Yield: 20
Ingredients: 2 medium carrots; 1 cup of oil; 3 eggs; 1 lemon (with skin); 2 cups of all-purpose flour; 1 pinch of salt; 2 teaspoons of baking powder; 40 drops of vanilla extract; Coverage; 2 tablespoons of cocoa powder; 2 tablespoons of cornstarch; 1 cup of skim milk; 1 egg white; Vanilla to taste

1
2 medium carrots
2
1 cup of oil
3
3 eggs
4
1 lemon (with skin)
5
2 cups of all-purpose flour
6
1 pinch of salt
7
2 teaspoons of baking powder
8
40 drops of vanilla extract
9
Coverage
10
2 tablespoons of cocoa powder
11
2 tablespoons of cornstarch
12
1 cup of skim milk
13
1 egg white
14
Vanilla to taste

Ingredients

1
2 medium carrots
2
1 cup of oil
3
3 eggs
4
1 lemon (with skin)
5
2 cups of all-purpose flour
6
1 pinch of salt
7
2 teaspoons of baking powder
8
40 drops of vanilla extract
9
Coverage
10
2 tablespoons of cocoa powder
11
2 tablespoons of cornstarch
12
1 cup of skim milk
13
1 egg white
14
Vanilla to taste

Directions

1
Grate the carrots and process them in a coarse grater
2
Preheat the oven to medium temperature
3
Beat the carrot in a blender with the oil until smooth
4
Add the eggs one at a time, continuing to beat
5
Zest the lemon peel and mix 1 tablespoon into the batter
6
Combine the flour, salt, baking powder, and vanilla extract
7
Pour into a 18x25 cm greased and floured pan and bake in medium heat until a toothpick comes out clean
8
Let cool on a wire rack
9
Coverage
10
Dissolve the cocoa powder and cornstarch in the milk, add the egg white, and cook over medium heat, stirring constantly until thickened
11
Remove from heat and add vanilla to taste
12
Spread over the carrot cake and serve.