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CARROT, CHOCOLATE, AND OLIVE OIL MINI SPONGE CAKES

CARROT, CHOCOLATE, AND OLIVE OIL MINI SPONGE CAKES

Carrot cake is one of the tastiest and simplest recipes you can make at home. You'll be surprised by its juiciness and flavor, which is why we're confident it will become one of your favorite recipes.

Serves

6 people

Preparation time

45'

Cooking time

Allergens

Ingredients

  • 200g all-purpose flour
  • 200g grated or chopped carrots
  • 4 eggs
  • 180g brown sugar
  • 8g baking powder
  • 1 teaspoon cinnamon
  • 80ml extra virgin olive oil
  • 150g melting chocolate

Directions

  1. Add the chocolate to a bowl and melt it for a few minutes in a double boiler or in the microwave. Set aside.
  2. In a bowl, add the eggs and beat for a few minutes until frothy and doubled in volume.
  3. Add the brown sugar and mix gently.
  4. Add the sifted flour, baking powder, cinnamon, and mix until all ingredients are integrated.
  5. Chop the carrots and add them to the bowl. Mix gently.
  6. Add the olive oil and mix again until integrated.
  7. Add a couple of tablespoons of melted chocolate and mix.
  8. Grease a mold with olive oil.
  9. Pour the cake batter into the greased mold.
  10. Bake for 30 minutes at 180ºC.
  11. Let it cool and cover with the remaining melted chocolate.
  12. Cut into equally sized portions.
  13. Ready to enjoy!

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