Carrot and walnut chocolate cake

For 20 pieces
  • 600 g Carrots
  • 11/2 (à 1 00 g) Bars of dark chocolate
  • 200 g Walnut kernels
  • 250 g butter or margarine
  • 250 g Sugar
  • 1 pinch salt
  • 1 packet Vanillin sugar
  • 1 packet (6 g) grated lemon peel
  • 6 eggs (size M)
  • 150 g flour
  • 150 g breadcrumbs
  • 1 packet Baking powder
  • 250 g powder sugar
  • 4-5 tbsp lemon juice
  • 5 candied lemon slices (approx. 10 g each)
  • 30 g pistachio kernels
  • Mint
  • fat and breadcrumbs
75 minutes
light
1.
Clean the carrots, peel and grate finely. Roughly chop the chocolate and walnuts. Mix the fat, sugar, salt, vanilla sugar and lemon zest until frothy. Add eggs one at a time and stir in.
2.
Mix the flour, breadcrumbs and baking powder and stir in with the carrots, chocolate and walnuts. Place the dough on a greased baking sheet sprinkled with breadcrumbs and smooth it out. Bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for 40-45 minutes and allow to cool.
3.
Mix the powdered sugar and lemon juice. Quarter lemon slices, halve pistachios. Brush the cake with icing and decorate with candied lemon pieces, pistachios and, if you like, with mint leaves.
4.
Let dry.
1 piece approx:
  • 420 kcal
  • 1760 kJ
  • 6 g protein
  • 22 g fat
  • 44 g carbohydrates

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