Cocoa-Carrot Cake with Cocoa Crumble

Name: Cocoa-Carrot Cake with Cocoa Crumble
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 16
Cuisine: Global
Ingredients: 85 grams 3/4 cup almond flour ; see Note; 2 teaspoons baking powder; 1 teaspoon baking soda; 355 milliliters canola oil; 473 milliliters shredded carrots; 1 teaspoons cinnamon; 79 milliliters crème fraîche or sour cream; 3 larges eggs; 237 milliliters all-purpose flour; 710 milliliters all-purpose flour; 1 Tbsp finely grated ginger; 0 teaspoons salt; 1 teaspoon salt; 118 milliliters sugar; 473 milliliters sugar; 1 stick unsalted butter, softened; 59 milliliters unsweetened cocoa powder; 1 vanilla bean, seeds scraped

If 68 cents per serving falls in your budget, Cocoa-Carrot Cake with Cocoa Crumble might be an outstanding vegetarian recipe to try. One serving contains 369 calories, 6g of protein, and 13g of fat. This recipe serves 16. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 3 hours and 30 minutes. Head to the store and pick up eggs, flour, baking soda, and a few other things to make it today.

Instructions

Preheat the oven to 350 and line a baking sheet with parchment paper. In the bowl of a standing electric mixer fitted with the paddle, combine the flour, sugar, almond flour, cocoa powder and salt.

Ingredients you will need

Almond Flour

Cocoa Powder

All Purpose Flour

Sugar

Salt

Equipment you will use

Baking Paper

Hand Mixer

Baking Sheet

Bowl

Oven

Add the butter and beat at medium-low speed until the dry ingredients are evenly moistened. Press the mixture into 1/2-inch clumps and refrigerate until firm, about 15 minutes.

Ingredients you will need

Butter

Spread the clumps on the baking sheet and bake for about 15 minutes, until fragrant and firm.

Ingredients you will need

Spread

Equipment you will use

Baking Sheet

Oven

Let cool. Wipe out the mixer bowl.

Equipment you will use

Blender

Bowl

Butter and flour two 9-by-5-inch loaf pans. In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, salt and cinnamon. In the mixer bowl, combine the sugar with the eggs, oil, crme frache, ginger and vanilla seeds and beat at medium speed until smooth. Gradually beat in the dry ingredients at low speed, scraping down the side of the bowl occasionally. Beat in the carrots.

Ingredients you will need

Baking Soda

Cocoa Powder

Cinnamon

Carrot

Vanilla

Butter

Ginger

All Purpose Flour

Seeds

Sugar

Egg

Salt

Cooking Oil

Equipment you will use

Loaf Pan

Blender

Whisk

Bowl

Scrape the batter into the pans and top with the crumble.

Bake in the center of the oven for 1 hour and 30 minutes, until a toothpick inserted in the center of the cakes comes out clean; cover the cakes loosely with foil during the last 30 minutes of baking.

Equipment you will use

Toothpicks

Oven

Aluminum Foil

Transfer the pans to a rack and cool for 1 hour.

Lightly wrap the top of each cake in a sheet of foil to prevent the crumble from dislodging. Top with a rack and invert the cakes; remove the pans. Turn the cakes right side up and let cool completely before serving.

Ingredients you will need

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