I know most people are not used to eating carrot cake with chocolate but that’s the way my mum has always made it. And I love it! 🙂
The texture is quite different too. Rather than a dense cake, this batter results in a lovely fluffy and moist cake.
240ml (1 cup) oil
400g (2 cups) sugar
375g (2 cups) flour
1 tbsp baking powder
Pre-heat oven to 180°C (350°F). Grease and flour a 34x24cm (12″x9″) baking tray.
In a food processor, grate carrots, then change the blade, add in the eggs and oil and beat until smooth.
Pour mixture into a bowl, add the dry ingredients and fold gently.
Pour mixture into prepared tin and bake for about 30 minutes or until a skewer inserted in the centre comes out clean.
1 tbsp cornflour
170g (2 cups) cocoa
1 tin sweetened condensed milk
2 tbsp butter
In a saucepan, stir cornflour into milk, add the other ingredients and take it to a medium heat. Let it boil until you start to see the bottom of the pan. Remove from heat and apply whilst it’s still hot.