Chocolate and carrots are an irresistible and healthy combination. The sweetness and texture of the carrots in the batter make this cake with chocolate icing a delicious option for breakfast or teatime.

1

Preheat the oven to 180°. Melt the butter slowly in a double boiler. Beat the eggs with the sugar, until frothy. Gradually add the flour, the melted butter and the baking powder.

2

Peel and blend the carrots, then add them to the mixture. Grease a 24cm diameter pan and pour in the batter. Bake for 40-45 minutes at 180°. Remove from oven and let cool.

3

Melt the chocolate with a tablespoon of milk in a double boiler and drip the cream onto the cake. As soon as the cream is cooled, dust with powdered sugar and serve.