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🍰 Moist Carrot Cake with Chocolate Glaze

346 kcal · 30 min · 4 servings

Ingredients

• 250 g Butter
• 180 g Demerara sugar
• 1 pinch Vanilla powder
• 6 Eggs
• 250 g Wheat flour Type 1050
• 2 tsp Baking powder
• 0.125 l Milk (1.5% fat)
• 0.5 g Saffron powder
• 250 g grated Carrots
• 300 g Dark chocolate couverture

Instructions

1. 1. Beat the butter until creamy using a mixer.
2. 2. Add the sugar and vanilla powder.
3. 3. Stir the mixture until well combined.
4. 4. Add the eggs to the bowl one by one.
5. 5. Stir in each egg until the sugar has dissolved.
6. 6. Mix the flour with the baking powder in a separate bowl.
7. 7. Set aside a small portion of the flour mixture for later.
8. 8. Whisk the remaining flour mixture with 4 tablespoons of milk and saffron to form a smooth paste.
9. 9. Add the saffron paste and the grated carrots to the butter-egg mixture.
10. 10. Now add the remaining flour mixture and the rest of the milk alternately.
11. 11. Stir everything into a smooth and pliable batter.
12. 12. Pour the batter into a greased ring mold.
13. 13. Smooth the surface of the batter.
14. 14. Preheat the oven to 180 °C (convection 160 °C or gas mark 2–3).
15. 15. Bake the cake for about 50 minutes.
16. 16. Let the cake cool in the mold.
17. 17. Turn the cake out of the mold.
18. 18. Allow the cake to cool completely.
19. 19. Chop the chocolate into small pieces.
20. 20. Melt the chocolate over a hot water bath.
21. 21. Let the melted chocolate cool slightly.
22. 22. Pour the chocolate over the cooled cake.
23. 23. Spread the chocolate evenly over the cake using a spatula.
24. 24. Allow the layer to set.

Nutrition per serving

• kcal: 346
• Protein: 7 g · Fett/Fat: 18 g · Carbs: 38 g