Carrot cake with chocolate bunny – moist carrot cake with a surprise effect
This carrot cake is guaranteed to make your eyes light up! Hidden within the moist, aromatic carrot dough is a little chocolate bunny – perfect for surprising guests or bringing a smile to your face over coffee. Decorated with a lemon icing and fresh carrot tops, this cake is a charming eye-catcher on any cake table – and not just at Easter!
Ingredients
For the chocolate cake
200 g soft butter
220 g sugar, 4 eggs
120 g wheat flour (type 405)
120 g cornstarch
½ packet of baking powder
3 tbsp baking cocoa powder
For the carrot cake
4 eggs, salt, 175 g sugar
150 g ground almonds
300 g grated carrots
60 g flour, 50 g cornstarch
½ packet of baking powder
For the casting
120 g powdered sugar, juice of ½ lemon
Carrot greens for decoration
Besides that
1 loaf pan with 30 cm
Margarine and flour for the mold
Rabbit cookie cutter (approx. 5 x 7 x 2 cm)
How to prepare
Preheat the oven to 180°C. Grease and flour the pan. For the chocolate cake, cream the butter and sugar until fluffy. Beat in the eggs one at a time. Combine the flour with the cornstarch, baking powder, and cocoa powder and gradually stir into the egg mixture. Mix everything until creamy.
Pour the batter into the pan and bake in the oven for about 45 minutes. Test with a toothpick to see if it's cooked through. Remove the cake and let it cool completely.
Then cut the cake into 2 cm wide slices. Use the cookie cutter to cut out one bunny shape from the bottom of each slice and set aside.
For the carrot cake, preheat the oven to 180°C. Grease the pan again and dust with flour. Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolks with the sugar until frothy, then slowly stir in the almonds and carrots.
Combine the flour, cornstarch, and baking powder and gradually stir into the batter. Finally, carefully fold in the beaten egg whites.
Cover the bottom of the loaf pan with a thin layer of carrot batter. Then place the bunnies, one behind the other, in the center of the pan. Carefully pour the remaining carrot batter over the bunnies in the pan and bake the cake in the oven for 45 minutes. Remove from the oven and let cool, then remove from the pan.
For the icing, mix the powdered sugar with 2 tablespoons of water and lemon juice until sticky. Once the cake has cooled, spread the icing all over the cake and decorate with the carrot tops.
TIP
The leftover chocolate cake after cutting out the bunnies is perfect for making cake pops with some cream.
← vorheriger Post: Classic yeast plait – simple basic recipe with guaranteed success & granulated sugar
All recipes and photos in this article are from the book:
Melanie Allhoff
Baking love
Price: 19.99 €
ISBN: 978-3-86355-546-7
EMF Publishing
Blogger Melanie Allhoff always finds opportunities to bake. "Every season offers special ingredients and baking experiences," says the author."Baking love“, the book about her blog Detailliebe, she combines regional and seasonal ingredients to create new, creative baking creations that make baking dreams come true.
