Chocolate Carrot Cake

Peel, wash and grate two large or three medium carrots. Remove the zest from one lemon. Be careful not to touch the white layer of zest, so that the pie does not taste bitter. This chocolate-carrot pie can also be prepared with orange zest - it will be very fragrant as well.

In a deep bowl, combine the eggs and sugar.

Beat at high speed with a mixer until the mixture becomes fluffy and light. It should be beaten for about 4-5 minutes.

Add vegetable oil to the beaten eggs and beat with a mixer again. Then add grated carrots and lemon zest. Mix well.

Sift the wheat flour, add cinnamon, cocoa, and baking powder to a separate deep bowl, and mix well.

Pour the liquid mixture into the sifted flour, mix well with a spatula to obtain a fairly sticky chocolate dough.

Grease a baking form with vegetable oil (my form has a diameter of 20 cm), and spread the dough evenly with a spatula.

Place the pie in a preheated oven at 180 degrees Celsius for 40 minutes. Make sure to check the readiness of the pie with a toothpick - if you insert it into the center of the product and take it out, it should be completely dry. By the way, try not to overcook the pie in the oven, it should be soft and slightly moist.

Let the finished pie cool, remove it from the form, and you can decorate it according to your preference: you can sprinkle the pie with powdered sugar or melt chocolate and cover the pastry with glaze.

This pie freezes well. Cut it into individual pieces, wrap each one in plastic wrap or a bag, and put them in the freezer for storage. The pie can be thawed in the refrigerator or microwave. If desired, you can also heat it up before serving and it will taste fresh!