Fluffy Carrot Cake

4 shredded and peeled carrots 4 eggs

1 cup oil

2 and 1/2 cups wheat flour 2 cups sugar

1 Tbsp baking powder Margarine and flour for greasing

Topping:

1/2 cup milk

4 Tbsp powdered chocolate 4 Tbsp sugar

METHOD OF PREPARATION

Blend the carrots, eggs, and oil until smooth. In a large bowl, sift together the flour, sugar, and baking powder. Add the blender cream, mixing well until smooth.

Pour the dough into a 24 cm round greased and floured pan. Bake in a preheated medium oven for 30 minutes.

For the covering, mix the milk, the chocolate, the sugar, take it to fire until it boils and set aside. Unmold the cake, cut it into squares, spread this coating on top and let it cool.

PREPARATION TIME

Yield: 20 servings

Time: 40 minutes

COCO CAKE

3 eggs (whites and yolks separate) 2 tablespoons margarine

2 cups sugar 1 cup milk

3 cups flour 1 Tbsp baking powder 1 cup shredded coconut Margarine and flour for greasing

PREPARATION METHOD

Beat the egg whites until stiff and set aside. Separately, beat the margarine, sugar and egg yolks until it becomes a whitish cream. Add the milk, flour, and baking powder, beating with each addition.

Remove from the mixer and gently mix in the coconut and the beaten egg whites. Pour into a greased and floured 22-cm diameter hole-in-the-middle cake pan and bake in a preheated, medium oven for 30 minutes or until a toothpick comes out clean.

Remove from oven, let it cool and unmold.

PREPARATION TIME

Yield: 10 servings

Time: 40 minutes