How to make
Mix the carrots, eggs, butter, milk and sugar in the blender and beat everything for 3 minutes.
Add the flour and run the blender for another 30 seconds.
Pour the resulting mixture into a greased mold and bake in a preheated oven at 360°F (180°C) for 35 minutes.
For the cream, mix all the ingredients and put the mixture on low heat. Cook until it thickens.
When the cake layer has cooled, cut it in two. Pour the cream on one part and put the other on top. Refrigerate to cool for at least 30 minutes.
For the topping, heat the confectionery cream, add the dark chocolate and stir until it melts. Let the carrot cake cool slightly and decorate it.
If you love carrots, be sure to try our carrot sponge cake or this delicious cake with carrots.
