Chocolate Carrot Cake
The beta-carotene from the carrots not only brings a beautiful colour to the carrot chocolate cake, but also gives us a fresh skin tint. The cake also convinces with antioxidants from the dark chocolate coating, which protect our cells from free radicals and keep us young.
You can also do without saffron, but then the chocolate carrot cake will not turn quite as yellow. Alternatively, you can also use a little turmeric powder for colouring. Dissolve this in the milk as well.
Butter cake pan and sprinkle with breadcrumbs. Whisk butter until fluffy; add sugar, vanilla sugar and whisk until creamy. Add eggs, one at a time, until sugar has dissolved. Mix flour with baking powder. Combine 4 tablespoons of flour with saffron and carrots, add to batter. Add remaining flour and process to smooth batter.
Pour batter into the pan, smooth and bake in preheated oven at 175°C (approximately 350°F) for about 50 minutes. Cool slightly and transfer to wire rack. Cool completely. Melt crushed chocolate over hot water bath. Cool slightly and drizzle over cake. Smooth with a spatula and let dry. Serve.