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Tasteful, light and pampering: carrot cake and chocolate chips

Carrot cake with chocolate chip surprises and candied pecans.

A cake in the sense, easy to make, that makes you feel good even without a special reason

Tags

• Pie

• Carrot

• chocolate

• recipe

• Baka

Meirav Shiner-Danchenko

Monday, 15 November 2021, 07:15

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Something pampering at the tea.

Carrot cake and chocolate chips (Photo: Nimrod Saunders)

The changeable weather may provide a variety of excuses for baking, but sometimes we just do not feel like bothering too much in the kitchen.

Until the inner voice awakens and demands some small and sweet treat, because sometimes all it takes is some cake in the sense, light and pampering that makes you feel good even for no particular reason.

Baking in a Kugelhoff mold creates a beautiful, tall cake, so pay attention to the relatively low heat of the oven and the longer time required to bake it.

the toppings in the baked cake - in this case of chocolate chips and coarsely chopped candied pecans, it is recommended to mix with a teaspoon of flour, which will prevent them from settling in the batter during baking and ensure their even distribution in the cake.

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To the full article

Carrot cake and chocolate chips

Recipe By: Meirav Shiner-Danchenko, Walla!

Food

• ★

• ★

• ★

• ★

• ★

• 20 minutes work

• 100 minutes total

• Easy to prepare

• Kugelhoff pattern

• American

• vegetarian

• fur

• vegetables

• Pies

• cakes and cookies

• kosher

Even without a holiday or celebration.

A pampering carrot cake (Photo: Nimrod Saunders)

Conversion calculator

Ingredients

• For Kugelhoff mold 21-24 cm in diameter:

  • 2 cups flour (240 g)

  • ½1 teaspoons baking powder

  • ¾ Cup sugar (150 g)

  • 3 scrambled eggs

  • 1 cup vegetable oil (240 ml)

  • 1 cup of carrots - coarsely grated

  • ½ Sugared spoon - coarsely chopped

  • ½ Chocolate Chips

  • Orange zest - Nablus orange (optional)

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Preparation

How to make a carrot cake and chocolate chips?

• 1 Preheat oven to 165 degrees and grease a Kugelhoff pan with a little oil (using a brush and then a piece of baking paper), dust the pan greased with flour and turn over on its back to get rid of residue.

• 2 In a mixer bowl with the whipping balloon, beat the eggs and add the sugar gradually until you get a puffy mixture (make sure that the sugar does not sink to the bottom of the mixer).

• 3 Slowly pour in the oil while whisking (an important action that contributes to the stability of the cake and a uniform texture).

• 4 Replace the whipping balloon with a guitar hook and add the flour and baking powder in two beats.

  Mix at a slow speed until the ingredients are combined while avoiding over-mixing which causes the development of a gluten network and a compressed result.

• 5 Mix the pecans and chocolate chips in a small bowl with a flat teaspoon of flour (the flour coating will ensure that the toppings do not settle in the batter) and add them with the grated carrot to the dough mixture in the mixer.

  Mix for a few seconds.

  Sprinkle with the orange zest and mix lightly by hand.

• 6 Pour the batter up to about 2/3 of the height of the baking pan we prepared ahead of time and shake lightly from side to side so that the mixture straightens.

• 7 Bake 75 minutes (an hour and a quarter) until the toothpick test is dry.

  It is recommended to carefully rotate the pan after half the baking time without removing from the oven.

• 8 At the end of baking, place on a wooden board and cool for about half an hour.

  Then turn over on a cooling rack for another 15 minutes.

  Carrot cake and chocolate chips (Photo: Nimrod Saunders)

• 8

  Storage: The

  cake is even better the next day and is well stored in the refrigerator for up to five days.

  It is not recommended to freeze.

  Carrot cake and chocolate chips (Photo: Nimrod Saunders)

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Conversion calculators

Conversion calculators

• Volumes

  From "Litarchus" to "Litarchus"

• Weights

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