Striped Carrot Chocolate Cake with Lemon Glaze

Two-tone carrot-chocolate cake turns out moist, moderately sweet. Sweet and sour glaze based on lemon juice is in perfect harmony with carrot dough.

Ingredients

• For test:
• Carrot - 500 g
• Vegetable oil (refined) - 330 ml
• Milk - 150 ml
• Eggs - 5 pcs.
• Sugar - 300 g
• Flour - 360 g
• Starch (I have corn starch) - 20 g
• Baking powder - 18 g
• Cocoa powder - 30 g
• For glaze:
• Powdered sugar - 600 g
• Lemon juice - 135 ml
• Chocolate - 30 g
• Ground turmeric - 1 teaspoon

Directions

1. Prepare all ingredients.
2. Use juicy sweet carrots.
3. Chocolate for decoration is suitable black or milk.
4. Turn on the oven to preheat to 180 degrees.
5. Peel the carrots, cut into arbitrary pieces and send to the blender bowl.
6. Add eggs to carrots, pour in odorless vegetable oil.
7. Grind to a homogeneous consistency.
8. Pour the egg and carrot mass into a deep bowl. Add sugar and milk. Stir with a whisk.
9. Add starch, baking powder and sifted flour (2 cups with a capacity of 250 ml with a slide). Stir so that there are no lumps.
10. Divide the carrot mass into halves. Add cocoa powder to one. Stir so that there are no lumps.
11. Place a glass in the center of the baking dish (I have a silicone mold with a diameter of 23 cm, with a notch).
12. Cut off the figured bottom of the plastic bottle and place it on a glass with the outer side up (you can fix the plastic with double-sided tape or a piece of mastic, I did not fix it - it is already stable).
13. Scoop up a ladle of white dough and carefully pour over the center of the plastic figure.
14. Then scoop up a ladle of dark dough and do the same with it.
15. So alternate white and dark dough until you use it up.
16. It should be such a beauty.
17. Send the form to the oven preheated to 180 degrees. Bake the cake for 60 minutes (time may vary depending on oven power, cake size and mold material).
18. Readiness check with a skewer (it should be dry after piercing the finished baking). Let the cake cool to room temperature (I left it in the tin for an hour and then removed it to a wire rack).
19. When the cake is completely cool, prepare the icing: mix turmeric with a tablespoon of lemon juice.
20. Sift the powdered sugar into a bowl. Pour in the remaining lemon juice. Stir.
21. Pour in the turmeric and lemon juice mixture. Stir the icing until smooth - you should get a light yellow tint.
22. The icing should not be too liquid, otherwise it will drain off the cake completely.
23. Place the cupcake on the wire rack, the wire rack on the tray.
24. Drizzle frosting over cake and let sit for 25-30 minutes for frosting to set.
25. Melt the chocolate and apply in stripes over the icing (I use a disposable pastry bag for this: I fill it with chocolate pieces, briefly dip it in boiling water, and then knead it with my fingers so that the chocolate melts. Then I cut off the corner of the bag and pour chocolate over the cake, drawing lines).
26. Then put the cake in the fridge for 30 minutes to harden the chocolate.
27. Striped Carrot Chocolate Cake is ready - transfer to a serving plate and serve.