At this point, I can almost hear each one of you asking me to stop the talk and give the recipe. So, let's bake!
- 300g carrots, peeled and chopped
- 02-cups sugar
- 01-cup vegetable oil
- 02-cups flour
- Pinch of salt
- 01-tablespoon baking powder
- 16-ounces bittersweet chocolate, chopped fine
- 02-cups heavy cream
How to bake it
Preheat oven to 350°F with a rack in the center. Butter and flour a 10-inch bundt pan. Reserve.
In a blender, combine the carrots, eggs, sugar, oil, and salt, blend until smooth. Pour the mixture into a large bowl, hand whisks the flour and baking powder. Take care not to overmix the batter.
Pour the batter into the prepared pan and bake for about 45 to 50 minutes or until a cake tester comes out clean. Don’t open the oven before at least 80% of the baking time has passed, or the cake will sink.
Remove cake from the oven and let it cool for 10 to 15 minutes. Then, run a butter knife along the edges, tap the pan a few times and shake it gently to help loosen the cake. Then, let the cake continue to cool while you prepare the frosting.
You can bake it as cupcakes.
Preheat oven to 350⁰ F. Line one 12-cups standard muffin tin with cupcake liners.
Divide the batter evenly in the prepared muffin tin. Bake until a cake tester comes out clean. Don't forget to rotate the muffin tin about halfway through the baking time, 18 to 20 minutes for standard cupcakes, or 10 to 12 minutes for minis. Cool the cupcakes completely before frost.
Microwave a quart-size of heavy cream for 3 to 4 minutes on high; be careful not to allow the cream to boil over.
Pour the cream over the chocolate and let stand for 2 minutes. Process it by pulsing until the chocolate mixture is smooth. Use as-is for glazing.
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