Sallys saftiger Schokolade-Karottenkuchen ist ein wahrer Genuss für alle, die Schokolade und Karotten lieben. Dieser Kuchen ist perfekt für besondere Anlässe oder einfach als Leckerbissen für zwischendurch. Die Kombination aus saftigem Schokoladenkuchen und frischen Karotten macht ihn nicht nur lecker, sondern auch gesund. Mit diesem Rezept können sogar Backanfänger einen fantastischen Kuchen zaubern.

Sallys saftiger Schokolade-Karottenkuchen

[Music] Hello and welcome to Interspar! The Easter season is slowly approaching, and for me, a proper springtime Easter cake is a carrot cake. So, today, I will be making a carrot cake. For this, I will be using 420 grams of coconut blossom sugar, a pinch of salt, vanilla extract, 75 grams of ground almonds, 300 grams of carrots, 120 grams of sunflower oil, 50 grams of orange juice, and 300 grams of flour. I will be using Dinkel flour, a teaspoon of cinnamon, three teaspoons of baking powder (one packet), and 50 grams of chocolate sprinkles.

The first step is to whisk the eggs with the sugar, salt, and vanilla extract until creamy. You can use regular white sugar or coconut blossom sugar, which gives a slightly malty and caramel flavor, which I think goes well with the carrot cake. Whisk for about 10 minutes until creamy. In the meantime, grind the almonds and grate the carrots. If you have organic carrots, you don’t need to peel them, just wash them and grate them finely.

Now, add in all the ingredients, including the liquid ingredients and the orange juice, and mix well. Then, mix the dry ingredients, cinnamon, flour, and baking powder, in a separate bowl. If you want to include chocolate, you can add chocolate sprinkles to the dry mixture. I’m not a big fan of chocolate, so I will leave it out.

You can bake the cake in a round or square baking pan, according to your preference. I will be using a square pan with a size of 25 x 25 cm. Spread the mixture evenly in the pan and bake in the preheated oven. Once the cake is cooled down, I will make a cream cheese chocolate frosting using 150 grams of milk chocolate, 200 grams of cream cheese, and vanilla extract. Melt the milk chocolate in a bain-marie and mix it with the cream cheese and vanilla extract.

Once the frosting is ready, spread it on the cake and decorate it with white chocolate carrots, almonds, pistachios, and some grated coconut around the edges. Now the cake is ready to be served, and it goes well with tea or coffee.

Carrot cakes are a classic and perfect dessert for Easter or any springtime occasion. The recipe and ingredients used in this video are available at Interspar, and I look forward to seeing your creations.

Finally, a quick tip on cleaning baking trays. If you have an oven cleaner spray, you can use it to clean the tray or put it in the dishwasher. The trays are reusable, and it’s essential to maintain them properly. Make sure you don’t clean them with metallic objects that might scratch the surface.

Thank you for watching, and I hope you enjoy making this delicious carrot cake. See you next month!
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