Carrot chocolate cake

The cake is prepared with the addition of chocolate, carrots, raisins, coconut and nuts. Carrot-chocolate cake is covered with creamy chocolate cream.

Ingredients

• For the crust:
• Milk chocolate - 150 g
• Carrots (chopped on a grater) - 250 g
• Walnuts (finely chopped) - 60 g
• Raisins - 50 g
• Coconut flakes - 50 g
• Ground ginger - 1/3 tsp
• Flour - 230 g
• Cocoa powder - 50 g
• Ground cinnamon - 1 tsp
• Baking powder - 1 tsp
• Soda - 0.5 tsp
• Salt - 0.25 tsp
• Brown sugar - 150 g
• Odorless vegetable oil - 125 g
• For cream:
• Milk chocolate (chopped) - 180 g
• Cream cheese - 250 g
• Powdered sugar - 300 g

Directions

1. Turn on the oven to preheat to 180 degrees. Grease a 33x23 cm heat-resistant mold with butter.
2. Prepare dough. In a bowl, mix flour, chopped nuts, raisins, coconut, cocoa, baking powder, ginger and salt. Melt the chocolate in a water bath, let cool. In a separate bowl, mix eggs, sugar and vegetable oil, beat with a mixer at medium speed. While continuing to beat at low speed, gradually add dry ingredients, alternating with melted chocolate and carrots. Put the dough into the prepared form and place in a preheated oven, bake the cake for 40-50 minutes, until cooked. Remove the finished cake from the oven, let cool on a wire rack.
3. Meanwhile, prepare the cream. Melt the chocolate in a water bath, let cool. Mix cream cheese and icing sugar, beat with a mixer at medium speed until smooth. Then add the melted cooled chocolate, mix well. Lubricate the cooled carrot-chocolate cake with this cream.