Melted butter (for greasing)
All-purpose flour (for dusting)
For the batter
3 medium carrots (360 g), cut into small pieces
5 eggs
1 cup of whole milk (240 ml)
2 cups of all-purpose flour (360 g)
3 cups of grated carrot (360 g)
1 teaspoon of baking powder
A pinch of salt
For the topping
1 cup of chocolate chips (135 g)
1/2 cup of heavy cream (120 ml)
Melted butter (for greasing)
All-purpose flour (for dusting)
For the batter
3 medium carrots (360 g), cut into small pieces
5 eggs
1 cup of whole milk (240 ml)
2 cups of all-purpose flour (360 g)
3 cups of grated carrot (360 g)
1 teaspoon of baking powder
A pinch of salt
For the topping
1 cup of chocolate chips (135 g)
1/2 cup of heavy cream (120 ml)
Preheat the oven to 200°C (hot)
Grease and dust a cake pan with butter and flour, forming a hollow circle with a diameter of 24 cm. Reserve
Prepare the batter: in a blender, beat the carrot, eggs, milk, and grated carrot until you get a creamy mixture
In a medium bowl, combine the flour, baking powder, and salt
Gradually add the carrot mixture, stirring carefully until the batter is smooth and even
Transfer to the prepared cake pan and bake in the preheated oven until a toothpick inserted into the center comes out clean (about 1 hour)
Remove from the oven, let cool, and demold onto a decorative plate
Prepare the topping
In a small saucepan, mix the ingredients
Heat over high heat, stirring occasionally, until thickened (about 10 minutes)
Spread it still warm over the cake
Let it cool and serve.
