Carrot and Cocoa Cake.

A good day starts with a good breakfast.
And indulgent, I would say, this cake hides grated carrots within the mixture, which provide the right moisture, as well as vitamins and beta-carotene that are so beneficial for our eyes and skin, fighting aging.
Also, if you don’t know how to get your kids to eat carrots, here you go, they won’t even see them, as they are well hidden by chocolate.

You will find instructions with sweeteners or sugar.

You might also be interested in:

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

Info Close

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 go grocery 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)
1.75 oz potato starch
1.1 oz unsweetened cocoa powder
4.4 oz yogurt
2.8 oz butter (softened)
3.5 oz dark chocolate
1/4 cup milk
1 packet baking powder
as needed powdered sugar (optional)

A glance 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 338°F static.
Sift all the powders to avoid lumps.
Grate the carrots and set them aside.
Whip the eggs and sugar with the electric whisk until you get a light and frothy mixture.
Add yogurt and butter gradually, always with the whisk in motion, and continue to whip, finally add sifted potato starch and flour.
Continue to whip, finally add sifted cocoa and baking powder.
Finally, add the carrots and roughly chopped chocolate to the mixture.
Mix with a spoon to avoid deflating the mixture, making circular movements 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 338°F for 45 minutes, then do the toothpick test.
As soon as the cake has cooled slightly, sprinkle with powdered sugar.