Chocolate carrot cake

Recipe from: 1/20/1994 12:00:00 AM
Ingredients 22
Servings 0
Time +/- 20 min

Ingredients

  • BATTER
  • 90
    g
    butter
  • 200
    g
    sugar
  • 100
    ml
    oil
  • 3
    extra-large eggs
  • 15
    ml
    grated lemon rind
  • 15
    ml
    golden syrup
  • 210
    g
    self-raising flour
  • 5
    ml
    salt
  • 60
    ml
    cocoa
  • 2
    ml
    bicarbonate of soda
  • 5
    ml
    ground cinnamon
  • 250
    ml
    finely grated carrot
  • 250
    ml
    mashed banana
  • 50
    g
    finely chopped pecan nuts
  • 15
    ml
    Van der Hum liqueur
  • ICING
  • 200
    g
    dark chocolate
  • 25
    ml
    melted butter
  • 50
    ml
    icing sugar, sifted
  • 25
    ml
    Van der Hum liqueur
  • grated orange rind for decoration
 

Method

+/- 35 min
 
Preheat the oven to 180 ºC (350 ºF). Spray two 20 cm loose-bottomed tins with non-stick spray. Cream the butter till pale yellow and fluffy. Add the sugar by the spoonful while beating continuously. Add the oil and beat well. Add the eggs one by one, beating well after each addition. Add the orange rind and the golden syrup and blend. Sift all the dry ingredients together. Add to the butter mixture and mix well. Add the carrot, banana, nuts and liqueur and fold into the mixture. Turn into the prepared cake tins and bake for about 35 minutes or till the cakes are done and a testing skewer comes out clean when inserted into the centre of the cake. Turn the cakes out onto a wire cake rack and leave to cool. ICING: Melt the chocolate over boiling water or in the microwave oven on 70 per cent power, stirring often. Add butter. Sift the icing sugar and add. Lastly, stir in the liqueur. Spread about a third of the icing over one cake layer and place the other layer on top. Decorate the top layer with the remaining icing, using a knife dipped in hot water to spread it evenly. Decorate with strips of orange peel. Makes a medium-sized cake.
 

Read more on: bake
 

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