22 March 2008

Chocolate Carrot Cake

5 eggs
2/3 cup sugar
1 1/4 cup all purpose flour
1/3 cup unsweetened cocoa powder
6 oz peeled and grated carrots
1/2 cup chopped pecans
2 TBSP sunflour oil
12 oz cream cheese
1 cup powdered sugar
6 oz melted milk or dark chocolate

Lightly grease 8" round pan
place eggs and sugar in double boiler over gently simmering water and beat until thick. Lift whisk up and let mixture drizzle back in. When thick enough it will leave a trail for a few seconds. Remove from heat

Sift flour and cocoa powder into mixture and fold in gently. Gently fold in carrots nuts and oil until just combined.

Pour into pan and bake at 375 for 45 minutes. Cool 5 minutes then turn onto a wire rack.

Beat cream cheese and sugar until combined. Beat in melted chocolate. Split cake in half and sandwich together with half the mixture in the middle. Cover top of cake with remainder of mixture. Chill and then serve.

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