Carrot chocolate cake
Makes 1 cake...
3 extra-large eggs
250 ml (200 g) light brown sugar
200 ml cooking oil
80 ml golden syrup or honey
375 ml (210 g) Snowflake self-raising flour
5 ml bicarbonate of soda
30 ml cocoa powder
10 ml ground cinnamon
200 g dark chocolate, grated
500 ml (250 g) coarsely grated carrots
Topping
250 ml (130 g) icing sugar, sifted
60 g butter or margarine
100 g white chocolate, coarsely chopped
about 15 ml milk
cocoa powder for dusting
Carrotchoccake
1.Beat eggs and sugar together until light and creamy. Add oil and honey and beat well.
2.Sift flour, bicarbonate of soda, cocoa powder and cinnamon together. Add to creamed mixture and mix well. Fold in chocolate and grated carrots.
3.Turn out mixture into a greased 23 cm loose-bottom round cake pan. Bake in a preheated oven at 180 °C for about 30 minutes. Reduce oven temperature to 160 °C and bake further for about 30 minutes or until done. Leave in the pan for a few minutes before turning out onto a wire rack to cool completely.
4.Topping: Mix all the ingredients together in a small, heavy-based saucepan. Place over low heat until melted completely. Spread over top of cake and leave to set. Dust lightly with cocoa powder.
