Name: Chocolate carrot cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: serving
Cuisine: Bake
Ingredients: 90.00 g butter; 200.00 g sugar; 100.00 ml oil; 3.00 eggs extra-large; 15.00 ml lemon zest only; 15.00 ml golden syrup; 210.00 g flour self-raising; 5.00 ml salt; 60.00 ml cocoa powder; 2.00 ml Bicarbonate of soda; 5.00 ml cinnamon ground; 250.00 ml carrots grated; 250.00 ml banana mashed; 50.00 g pecan nuts finely chopped; 15.00 ml van der hum liqueur; 200.00 g dark chocolate; 25.00 ml butter melted; 50.00 ml icing sugar sifted; 25.00 ml van der hum liqueur; orange zest only

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Ingredients (20)

BATTER

90.00 g	butter
200.00 g	sugar
100.00 ml	oil
3.00	eggs — extra-large
15.00 ml	lemon — zest only
15.00 ml	golden syrup
210.00 g	flour — self-raising
5.00 ml	salt
60.00 ml	cocoa powder
2.00 ml	Bicarbonate of soda
5.00 ml	cinnamon — ground
250.00 ml	carrots — grated
250.00 ml	banana — mashed
50.00 g	pecan nuts — finely chopped
15.00 ml	van der hum liqueur

ICING

200.00 g	dark chocolate
25.00 ml	butter — melted
50.00 ml	icing sugar — sifted
25.00 ml	van der hum liqueur
	orange — zest only

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Method:

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.