Carrot cake with chocolate sauce
6 servings
45 minutes
Carrot cake with chocolate sauce is a delicate combination of sweet carrots, warm cinnamon, and rich chocolate. This recipe originated in American cuisine, where carrot cakes became popular for their softness and natural sweetness. The warm aroma of cinnamon and vanilla makes this dessert especially cozy. The fluffy dough soaked in carrot juice gains a pleasant moisture, while the thick chocolate sauce with mascarpone adds a rich, creamy note. This cake is perfect for festive gatherings or a cozy evening with a cup of fragrant tea. It can be served warm or chilled, enjoying the harmony of flavors that unfold with each bite.
1
Preheat the oven to 180 degrees.
2
Beat the eggs with a mixer, add a cup of finely grated raw carrot.
- Chicken egg: 2 pieces
- Carrot: 250 g
3
Mix sugar, flour, cinnamon, and baking powder.
- Sugar: 1 glass
- Wheat flour: 1 glass
- Ground cinnamon: 2 teaspoons
4
Add dry ingredients to the carrot-egg mixture.
- Sugar: 1 glass
- Wheat flour: 1 glass
- Ground cinnamon: 2 teaspoons
5
When the dough becomes homogeneous, pour it into a greased baking pan.
- Butter: 1 tablespoon
6
Place in a preheated oven for 15-20 minutes and check readiness with a wooden stick (it should come out clean after piercing the center of the pie).
7
When the pie is baked, turn off the heat, but do not take the pan out of the cooling oven for another 15-20 minutes.
8
For the sauce, melt half a bar of dark chocolate in a water bath and gradually mix in the mascarpone with a spatula.
- Dark chocolate: 100 g
- Mascarpone cheese: 120 g
9
Release the cooled pie from the mold and pour sauce over it.