Hello! Thank you for visiting our food corner, where we bring you delicious homemade recipes week after week. Today’s treat is Snack or Breakfast. Get ready to jot down the ingredients, as we’ll show you this simple recipe step by step. It’s a versatile treat that pairs perfectly with breakfast, as a light snack, or even with fresh salads!
How to make Fluffy Carrot Cake
You don’t need to go to a nearby restaurant or nearby food place. Here you find Pretty food, Meal prep and without having to buy online cooking classes.
Ingredients:
- 2½ cups (300g / 10.5 oz) of all-purpose flour/wheat flour
- 3 to 4 medium carrots, grated (about 250g / 8.8 oz)
- ½ cup (120ml / 4 oz) of vegetable oil
- 4 eggs
- 2 cups (400g / 14 oz) of sugar
- 1 tablespoon of baking powder
Chocolate Topping:
- 3 tablespoons of cocoa powder
- 1 tablespoon of butter
- 1 cup (200g / 7 oz) of sugar
- 1 cup (240ml / 8 oz) of milk
Directions:
In a blender, combine the grated carrots, eggs, and oil. Blend well. Add the sugar and blend again for about 5 minutes, until smooth.
Pour this mixture into a large bowl and add the flour. Mix well using a mixer or kitchen wire whisk.
Add the baking powder and stir gently with a spoon. Pour the batter into a greased and floured baking pan.
Bake in a preheated oven at 180°C (350°F) for about 40 minutes, or until a toothpick comes out clean.
For the Topping:
In a small saucepan, combine the butter, cocoa powder, sugar, and milk.
Cook over medium heat, stirring constantly, until the mixture thickens and becomes creamy.
Pour the topping over the baked cake while it’s still warm.
Let the topping cool for about 40 to 50 minutes, then slice and serve!
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