My aunt was the queen of carrot cake, this is my poor attempt at re-creating her deliciousness.
- 4 large carrots (if store bought) or 3 cups of garden fresh carrots. I measure in cups because they vary in size so much.
- 3 eggs
- 1 cup of vegetable oil
- 2 cups of sugar
- 3 cups of flour
- 1/2 cup of fresh squeezed orange juice
- 1 tablespoon of baking powder
- 1 teaspoon of salt
Add the eggs, sugar, carrots, oil and orange juice to your blender. Blend until smooth, about 2 minutes.
Add the flour, salt and baking powder to a bowl. Whisk the carrot smoothie into the four, mix it really well.
Add the batter to the baking pan. Bake for 30 minutes or until the dreaded fork comes out clean. I say dreaded because I've lost many a carrot cake by sticking the fork in it before it was ready. So, it is better to be a little overdone or your cake will collapse.
Step 2: Chocolate sauce
- 1 Tablespoon of butter
- 8 Tablespoons of unsweetened baking chocolate powder
- 1/4 cup of sugar
- 6 Tablespoons of milk.
Add it all to a saucepan. Whisk it together for 5 minutes in medium heat. When it starts to thicken up it is done.
Let it cool for an hour before cutting it. I know it is hard.