Carrot Cake & ganache

  Unlikely the usual carrot cake,  I replaced the cream cheese frosting with a easy to make delicious to eat chocolate frosting,
and dismissed all the spices that goes into the batter, to get a lighter and delicate cake.
 It's a good option for birthdays, breakfast or about any time. And it's easy enough to make. I absolutely love this cake!
But that's only me...



Ingredients:

• 3 Large Carrots peeled and sliced
• 3 Large eggs
• 1 Cup of oil
• 1 1/2 cup of sugar
• 2 cups of flour
• 1 TBS of baking powder

Frosting:

• 1 cup of semi-sweet dark chocolate
• 1 Can of ***Table Cream** You can find it in most supermarkets now a days in the Spanish isle. It's called **La crema** Picture inserted** or you may use heavy cream.

How to cake:

In a blender mix together the sliced carrots, the eggs and the oil.



Transfer mix to a large bowl add the sugar and mix well. Mix in the flour and baking powder and mix all till smooth.



Pour into a greased and floured cake pan and bake for 40 min on a 350 degree oven.



How to ganache: 
*****Do not do the frosting until the cake is cooled down**



Mix the chocolate and the cream table together on a pot and bring to a low heat mixing till all the chocolate is melted.



Cover the cake with the ganache and enjoy.



****Note: Since I made this cake for a friend's birthday, I added a little deco to it.****