Summary

Ingredients

For the dough:

• 1 glass carrot (s), (Hipp early carrots 25 g)
• 1 cup unflavored oil
• 2 cup / s sugar
• 1 pinch (s) salt
• 4 egg (s), size M
• 2 cups flour, type 405
• 3 tablespoon cornstarch, fine
• 1 packet baking powder

For the topping:

• 200 g dark chocolate, 70% cocoa content
• 90 g butter, soft
• 6 tablespoon powdered sugar

Print Recipe Pin Recipe

Instructions

1. FOR THE DOUGH:
2. Mix the eggs with the sugar and a pinch of salt until frothy. Add the contents of the glass, continue stirring and let the oil run in in a thin stream.
3. Mix the flour, cornstarch and 1 packet of baking powder and stir in until a smooth, fairly runny batter is formed.
4. Preheat the oven to 180 ° C.
5. Grease a loaf pan and pour in the batter.
6. Place the cake tin on the bottom rail on the wire shelf and bake for 40 minutes. Depending on how browned it is, bake the cake at the same temperature for another 10-15 minutes. It should be golden yellow in color.
7. Let cool down completely in the pan - only then remove it from the pan and place on a suitable cake plate.
8. You can now simply dust the cooled cake with a little icing sugar - or you can coat it with a delicious chocolate topping:
9. Roughly cut the chocolate and melt it in a small container over a water bath. Mix in the softened butter and 6 tablespoons of powdered sugar with a wooden spoon. Spread the chocolate mass all around the cake. Either smooth it out completely or work in light waves - as you please.
10. TIP:
11. Before serving, place the cake in the refrigerator for about 1 hour so that the chocolate topping can sit slightly.
12. The carrots give the cake a sensational, intense color and the chocolate topping is a nice visual contrast. It stays fresh for a few days if you cover it well or wrap it in aluminum foil.
13. I took a normal coffee cup as a measure - so no mug with a handle!