Carrot Cake with Chocolate Fudge Filling
Ingredients
- 3 carrots, chopped
- 1 cup vegetable oil
- 3 eggs
- 2 cups sugar
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- Margarine and flour for greasing the pan
- Chocolate sprinkles for garnish
Syrup
- 1/2 cup milk
- 2 tablespoons sugar
Chocolate filling
- 2 cans sweetened condensed milk
- 3 tablespoons butter
- 6 tablespoons cocoa powder
- 1 cup heavy cream
Preparation
Blend carrots, vegetable oil, eggs, and sugar in a blender until smooth
Transfer to a bowl, add flour and baking powder, and mix with a spoon
Pour into a greased and floured 24cm diameter pan and bake in a preheated medium oven for 30 minutes or until cooked and golden
Remove from oven, let cool, unmold, and cut horizontally in half
Chocolate filling
Cook sweetened condensed milk, butter, and cocoa powder in a saucepan over medium heat, stirring until thickened
Remove from heat, add heavy cream, and mix
Assembly
Place one cake layer on a serving dish, moisten with half of the syrup mixture, and spread half of the chocolate filling on top
Place the second cake layer on top of the filling and moisten with the remaining syrup
Cover the entire cake with the remaining chocolate filling, sprinkle with chocolate sprinkles, and refrigerate for 2 hours before serving
