Carrot Cake with Chocolate Pudding
Ingredients
Pudding
- 1 cup sugar
- 1 can sweetened condensed milk
- 1 can whole milk (same measure as condensed milk)
- 3 eggs
- 5 tablespoons cocoa powder (or chocolate drink mix, if unavailable)
Carrot cake
- 2 eggs
- 1 carrot
- 1/2 cup oil
- 1 cup sugar
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
Preparation
Pudding
Caramelize a pudding mold with sugar
Blend all pudding ingredients in a blender and pour into the caramelized mold
Carrot cake
Blend carrot, eggs, and oil in a blender
Transfer to a bowl and mix in flour, baking powder, and sugar until well combined
Assembly and baking
Pour the carrot cake batter over the pudding mixture
Bake in a conventional oven at 180Β°C for approximately 1 hour, directly in the mold (not in a water bath)
Tips
The carrot cake batter is poured over the uncooked pudding mixture. Initially they may mix, but during baking the cake and pudding separate into distinct layers as shown in the photo
