Delicious apple carrot cake with chocolate coating
This cake is especially good in the fall, where fresh carrots and lots of apples are available, and also uses little fat and sugar.
Zuaten:
- Grate 600 g of apples roughly
- Finely grate 300 g of carrots
- 50 g coconut flakes
- 100 g of flour
- 150 g of grated nuts
- 4 whole eggs
- 100 g cornstarch or custard powder
- 1 P. baking powder
- 1 P. vanilla sugar (optional)
- pinch of salt
- 2 tbsp oil or melted butter
- Cinnamon at will
For the chocolate sauce:
1 part cooking chocolate, 1 part butter. - Water bath, etc. Butter can be reduced slightly and instead of 2-3 tablespoons of cream are taken. Even a ready-bought couverture can be taken.
preparation
- Beat the eggs and sugar until frothy, fold in carrots, nuts and coconut flakes. Mix flour, baking powder and cornflour (vanilla pudding) and fold in. Finally, add the apples.
- Spread the mixture on the baking tray and bake at 170 ° for approx. 40 minutes. Make a tasting, if the apples are juicy, the cake may need to stay longer.
- Spread the cooled cake with some jam and cover with the chocolate sauce.
The cake is very juicy and has arrived so well with my guests, that for me only the lateral edges of the plate are left over. Is it great to bake one or two days in advance?
