200 ml cooking oil
3 extra large eggs
250 ml soft brown sugar (200 g)
375 ml Snowflake self-raising flour (210 g)
5 ml bicarbonate of soda
10 ml ground cinnamon
30 ml cocoa powder
200 g dark chocolate, grated
500 ml grated carrots
80 ml golden syrup or honey

250 ml icing sugar (130 g)
60 g butter
100 g dark chocolate
about 15 ml milk
1tsp straberry essense

How to
1. Whisk oil, eggs, and sugar in a large bowl until well combined.

2. Sift dry ingredients together and add to mixture. Fold in chocolate. Stir in carrots and syrup and mix until combined and smooth.

3. Pour into greased 23 cm spring form tin. Bake in a preheated oven at 180C for about 30 minutes. Reduce temperature to 160C and bake for a further 30 minutes or until skewer comes out clean.

4. Topping: Mix icing sugar, butter and dark chocolate. Heat in the microwave or in a saucepan until starting to melt. Add milk and strawberry essense – heat further and mix until smooth. Spread over cake, set and dust lightly with icing sugar.

Author: Cirsten

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