This is another affective recipe of blog. It brings a story:
Ever since I was a child, my mother prepared a carrot cake with chocolate covering to celebrate my birthday. I always loved. There was a time when her cakes were not going well and she stopped making. After that she returned and until a few years ago she still visited me in my birthday to bring me her lovely cake.
As yesterday was my birthday, I decided to post a recipe of carrot cake for great sentimental value it represents to me. This one I recently adapted to a vegan version and I got quite happy with the result.
I would like to share with you this recipe, which to me is like a kind and welcoming embrace of those I love and makes life much better!
Carrot Cake with Chocolate Covering
Serves: 8 persons
Time: 1 hour
2 medium chopped carrots
1/4 cup water
1/2 cup sunflower oil
1/2 teaspoon apple vinegar
1 pinch of salt
1 cup demerara sugar (or another one)
1 cup whole wheat flour
1 cup white flour
2 teaspoon baking powder
1/2 cup demerara sugar (or another one)
2 tablespoon cocoa powder
1 tablespoon coconut oil
1/2 cup water
Pinches of cinnamon, cloves, nutmeg and ginger
Sift and mix the flours and baking powder.
The rest of cake ingredients should be blend with a liquidificator until becaming a homogeneous cream. Adding it to the flour mixture. Mix gently.
Bake in greased baking sheet in oven at 200°C for about 40 minutes.
* Tip: do not open the oven when the cake is not already smelling. Because it is not ready.
When the cake is ready, after getting cold or even warm, remove from baking sheet. It's time to make the covering!
Add all the topping ingredients in a saucepan and take to over low heat. Mix well and continue mixing until it get creamy.
Add still hot the cover to the cake. If it is cold gets harden and more difficult to spread.
If you desire, sprinkle spices on covering.