Recipe: Chocolate Carrot Cake

First off
Grate 3 cups of carrots. Set oven to 180 C.

In a big bowl:
Pour 1 and 1/2 cup of oil and 1 and 2/3 cup of sugar. Mix well.
Add 4 eggs one at a time — whisking after each egg.

In a separate bowl:
Sift the following ingredients:
2 cups of flour
1/3 cup of ground chocolate/cocoa
1 teaspoon of salt
2 teaspoons of cinnamon
2 teaspoons of baking soda (bicarbonate)

Mix the sifted dry ingredients into the wet ingredients.
Then, mix in 3 cups of shredded carrots and 1 cup of finely chopped nuts (pecans or walnuts are good)

I use mini bundt cake moulds or cup cakes - in which case bake for about 20 minutes.

You can also do in one pan - in which case, bake for 45-50 minutes

You need to grease the pan first with olive oil spray or baking spray.

Once they have cooled you can frost:

For frosting:
Mix together 2 cups of sifted icing sugar (the recipe calls for 3 cups, but I find that too sweet. You can experiment to find the right balance for you), about 1/4 (you actually needs 90 grams of the 250 gm brick) of a brick of Philadelphia, 3 tablespoons of cream, 2 teaspoons of vanilla and 1/8 teaspoon of salt.
Place 120 grams of white chocolate – any Lindt white chocolate will do – and 2 tablespoons of butter — about 2 pats — in a bowl. Microwave for about 30 seconds. Stir after first round of microwaving and you may need to hit it again for another 20 seconds until smooth and melted.
Mix the white chocolate/butter mixture into the icing sugar/cream cheese mixture.

That’s it. Enjoy!