Hedonistin of low budget cooking asked to bake cakes that are “with chocolate, healthy or completely different” for her event “Kleine Kuchen” (“small cakes”). A carrot cake sounds very healthy but if you take a look on the ingredients list you will recognize that this cake belongs in the category “with chocolate”. You can’t taste the carrots but they make the cake wonderful moist.
For my cousins birthday I bake the dough in the muffin pans and top the little cakes with chocolate cream.
The recipe is from “Handbuch für das tägliches Backen” from Pfeifer & Langen in which I wrote the amount of the ingredients for a small springform next to the recipe years ago.
Möhrchenkuchen (Carrot cake)
for a Springform with 18 cm Diameter or 6 Cupcakes
- 75g chocolate
- 75g Butter
- 3 Eier, divided into egg yolk and egg white
- 50g sugar
- 10g vanilla sugar (homemade)
- 1 pinch salt
- 75g carrots, grated
- 75g almonds, ground
- 100g chocolate
- 100g cream
- 6 small marzipan carrots
For the cake:
- 100g couverture
- small marzipan carrots
Melt butter and chocolate. Whip egg yolk and sugar untill the sugar is dissolved. Now add the chocolate butter mixture and continue whipping. Mix grated carrots and ground almonds into the dough. Beat egg white with a pinch salt to soft peaks. Fold it into the dough.
Grease a springform (18 cm Diameter) or 6 muffin moulds and fill with dough.
Bake at 175°C for 35 min (Cake) or 25 min (Cupcakes)
Cool down on a wired rack.
Glaze the cake with cuverture and decorated it with small marzipan carrots.
For the cupcakes: Melt the chocolate in hot cream. Cool the mixture in the fridge for 4 hours (or better overnight) then beat it to soft peaks. Decorate the cupcakes with the cream and small marzipan carrots.