For the cake:
2 medium carrots
1 cup of oil
3 eggs
2 cups of all-purpose flour
1 tablespoon grated lemon zest
1/2 teaspoon salt
2 teaspoons baking powder
40 drops of vanilla extract or to taste
For the coverage:
1 1/2 cups of whole milk
2 tablespoons unsweetened cocoa powder
1 egg white
2 tablespoons cornstarch
30 drops of vanilla extract or to taste
For the cake:
2 medium carrots
1 cup of oil
3 eggs
2 cups of all-purpose flour
1 tablespoon grated lemon zest
1/2 teaspoon salt
2 teaspoons baking powder
40 drops of vanilla extract or to taste
For the coverage:
1 1/2 cups of whole milk
2 tablespoons unsweetened cocoa powder
1 egg white
2 tablespoons cornstarch
30 drops of vanilla extract or to taste
Grate the carrots and pulse them in a food processor until coarse
Process the carrot mixture with oil, beating until smooth
Add eggs one at a time, continuing to beat
Pour the mixture into a bowl and add remaining ingredients
Mix well
Pour into an 18 x 25 cm greased pan, dust with flour, and bake in a moderate oven (180°C) for about 30 minutes or until a toothpick inserted into the center comes out clean
Let cool on a wire rack
Prepare the coverage: dissolve cocoa powder and cornstarch in milk, add egg white, and cook over low heat, stirring constantly until thickened
Remove from heat and add vanilla extract
Spread over carrot cake
Let set for 20 minutes.
