For the cake
"2 medium carrots"
"1 cup all-purpose flour"
"3 eggs"
"2 cups granulated sugar"
"1 teaspoon grated lemon zest"
"1/2 teaspoon salt"
"2 teaspoons baking powder"
"40 drops vanilla extract" or to taste, "", "For the topping", "1 1/2 cups whole milk
"2 tablespoons unsweetened cocoa powder"
"1 egg yolk"
"2 tablespoons cornstarch"
"30 drops vanilla extract" or to taste
For the cake
"2 medium carrots"
"1 cup all-purpose flour"
"3 eggs"
"2 cups granulated sugar"
"1 teaspoon grated lemon zest"
"1/2 teaspoon salt"
"2 teaspoons baking powder"
"40 drops vanilla extract" or to taste, "", "For the topping", "1 1/2 cups whole milk
"2 tablespoons unsweetened cocoa powder"
"1 egg yolk"
"2 tablespoons cornstarch"
"30 drops vanilla extract" or to taste
Grate the carrots and pulse them in a food processor until coarsely chopped
Beat the carrot mixture with an electric mixer until smooth, then beat in the eggs one at a time
Pour the batter into a greased and floured 9x13-inch baking dish and bake at 350°F for 30 minutes or until a toothpick inserted into the center comes out clean
Let the cake cool on a wire rack
Prepare the topping: whisk together the milk, cocoa powder, cornstarch, and egg yolk over medium heat, stirring constantly until thickened, then remove from heat and stir in vanilla extract
Spread the topping over the carrot cake
Serve at 20 portions
With topping, 199 calories per serving
Without topping, 185 calories.
