Carrot and Cocoa Cake.

A good day starts with a good breakfast.
Also indulgent, I would say, this cake hides within it grated carrots that give the mixture the right moisture, but also the vitamins and beta-carotene that are so good for our eyes and skin, counteracting aging.
Moreover, if you don’t know how to make your children eat carrots, here you go, they won’t see them at all, as they are well hidden by the chocolate.

You will find the directions with sweetener or sugar.

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Cost: Very economical
Preparation time: 15 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter and Spring

345.89 Kcal

calories per serving

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Energy 345.89 (Kcal)
Carbohydrates 51.35 (g) of which sugars 4.31 (g)
Proteins 10.08 (g)
Fat 18.41 (g) of which saturated 11.17 (g)of which unsaturated 6.71 (g)
Fibers 5.16 (g)
Sodium 69.57 (mg)

Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s do the shopping

10.5 oz carrots (raw grated)
3 eggs
3.5 oz erythritol (or 3.5 oz of sugar, or 1.4 oz of Stevia)
2 cups all-purpose flour (or low glycemic index)
0.4 cups potato starch
0.3 cups unsweetened cocoa powder
1/2 cup yogurt
6 tbsp butter (softened)
3.5 oz dark chocolate
1/4 cup milk
1 packet baking powder
to taste powdered sugar (optional)

A look at health

Tools

1 Electric whisk
1 Springform pan 9.5 inches
1 Grater
1 Spatula

Steps

Carrot and Cocoa Cake

Turn on the oven to 340°F static.
Sift all the powders to avoid lumps.
Grate the carrots and set them aside after grating.
Whip the eggs and sugar with the electric whisk until you get a light and fluffy mixture
Add yogurt and butter, little by little always with the whisk running, and continue to whip, finally add sifted potato starch and flour,
Continue whipping, lastly add cocoa and baking powder, also sifted.
Finally, add the carrots and coarsely chopped chocolate to the mixture.
Mix with a spoon to avoid deflating the mixture and use circular motions from top to bottom.
At this point, add a little milk and mix again to slightly soften the mixture.
Transfer the mixture to a 9.5-inch springform pan and bake in a preheated oven at 340°F for 45 minutes, then do the toothpick test.
Once the cake has cooled slightly, dust with powdered sugar.