Carrot cake with chocolate

Name: carrot cake with chocolate
Cook time: 25 min
Total time: 160 min
Yield: 20
Cuisine: American
Ingredients: 1 medium oranges cleaned up; 600 g winter carrot bag à 1 kg, organic; 280 ml sunflower oil bottle of 1 l, organic; 400 g light brown caster sugar; 4 free range egg box of 6 pieces, organic; fresh nutmeg; 200 g organic raisin; 70 g unroasted pecans; 110 g unsalted walnuts container of 110 g; 1 tl baking powder; 1 el ground cinnamon grinded; 1 tl ground ginger; 1 mespoint ground cloves; 360 g self raising flour; 1 mespoint salt; 50 g White chocolate; 100 g chocolate Icing

Pie of carrot, nuts, ginger, cinnamon, sugar and raisins with chocolate glaze.

Ingredients

Kitchen Stuff

1 mixer
1 rectangular baking tin (30 x 20 cm, 6 cm high)
1 baking paper
1 skewer

Directions

Preheat the oven to 150 ° C.
Grate the orange zest of the orange.
Clean the winter carrot and grate fine.
Put the oil, sugar and eggs in a large mixing bowl and beat lightly with a mixer. Grate the nutmeg fine.
First wrap the carrots, raisins and all the nuts and then the baking powder, spices, grated nutmeg and orange zest.
Sift the flour above it, add the salt and mix everything well.
Line the inside of the mold with baking paper.
Pour the batter into the mold. Bake the carrot cake in the center of the oven for about 1 hour.
Allow to cool down to room temperature for 1 hour on a rack.
Chop the chocolate coarsely. Put the chocolate in a bowl and hang it in a pan of boiling water. Make sure the bowl does not touch the water.
Melt the chocolate while stirring au bain-marie. Melt the chocolate glaze according to the instructions on the packaging.
Brush the top of the cake with the glaze. Divide the white chocolate into stripes with a teaspoon.
Use a skewer or a knife tip to create a wavy movement through the chocolate for a marble effect.
Let the chocolate and the glaze solidify in 15 minutes.