Carrot cake:
3 medium carrots (300 g)
½ teaspoon of Soya Corn Oil (125 ml)
3 eggs (150 g)
1 cup caster sugar (200 g)
1½ cups wheat flour (180 g)
1 tablespoon baking powder (15 g)
Syrup:
150 ml heavy cream
300 g chopped semi-sweet chocolate
For the carrot cake
In a blender, beat the carrot with the Soya Corn Oil and the eggs. Add the sugar and blend a little more. Pour the cream into a bowl, sift the flour and baking powder over the mixture and mix with a whisk until smooth.
Pour some of the mixture into a greased and floured cake tin. Using a metal hoop in the shape of a rabbit, cut out an already baked piece of chocolate cake (see the recipe suggestion in the tip). Place the "bunnies" in the middle of the mold, lined up neatly, and cover with the rest of the carrot cake batter, taking care not to move the bunnies.
In a preheated oven at 160°C, bake for about 35 minutes or until a toothpick comes out clean. Unmold while still warm.
For the frosting
In a bowl, place the chopped chocolate and cream, microwave for every 30 seconds and mix at intervals until smooth.
Make the frosting.
Finishing:
Place the cake on a serving plate and cover with the icing.
Tip for the chocolate cake
Mix 1 cup warm water with 2 cups cocoa powder in a bowl. Add 1 and a half cups of sugar, 4 eggs and mix well. Using a whisk, add 1 and a half cups of Soya Corn Oil and 1 tablespoon of vanilla essence. Add 2 cups of flour, 1 teaspoon of salt and 1 tablespoon of sifted baking powder. Stir until smooth and distribute into two greased and floured tins. Bake in a preheated oven at 160°C for about 30 minutes or until a toothpick comes out clean. When cool, unmold and use a rabbit-shaped cutter to make the inclusion in the carrot pastry.
