- 19 Apr 2015
- Local time
- 7:05 AM
- Maidstone, Kent, UK
Ok. I finally got on the 'vegetables in cakes' bandwagon (thanks mainly to @classic33). I had to experiment a lot, but here's my kind of carrot cake - I called it 'see in the dark' because of the old saying 'carrots help you see in the dark'. But its also got a nice white topping to make it easy to spot on a dark evening.
2 medium carrots, boiled and pureed (I used a stick blender).
150 grams 70% dark chocolate
2 Tbsp golden syrup or maple syrup
25g/¼ cup cocoa powder
60g/½ cup ground almonds (almond flour)
1 tsp baking powder
¼ tsp salt
White chocolate, to decorate
- Heat oven to180C/350F
- Grease a 9 inch baking tin or flan dish or round flan dish and line the base a sheet of baking paper.
- Melt 150 grams of chocolate (I use the microwave).
- Combine the cocoa powder, ground almonds, baking powder and salt in a bowl.
- Add syrup, melted chocolate and then the pureed carrots. Add the carrots gradually until you have a thick (almost stiff) batter. You may not need all the carrots.
- Place batter into the baking tin and bake for 35 to 40 minutes. Remove from the oven, let cool in the tin.
- When cool, invert the pan onto a plate and peel off the baking paper. The base of the torte is the presentation side.
- Melt white chocolate (I use microwave) and drizzle over the cake. Allow to the topping to set before serving.