When you are looking for something impressive for the Easter table, this Chocolate Carrot Cake is a winner. Decorate it with shards of chocolate and eggs for the perfect Easter cake.
Making memories with Chocolate Carrot cake
As a child, I’ll never forget the enchantment of receiving an Easter egg from my Great Uncle Ted – nestled in a box adorned with purple satin, surrounded by chocolates with creamy centres. Imagine my sheer amazement when I cracked open the egg to discover it filled with fluffy white and yellow marshmallow, just like a real egg!
While I’ve learned to temper my Easter indulgences over the years, certain traditions simply can’t be ignored – like the timeless thrill of an Easter egg hunt in the garden. Though originally designed for the little ones, the young at heart are just as likely to join in the fun. Just remember, don’t hide those eggs too well unless you want to spend the next few weeks discovering sad, lost, melted treasures!
This impressive Chocolate Carrot Cake is rich, moist, and perfectly spiced. It’s a showstopper that brings joy to both young and old. Adorned with shards of decadent chocolate and adorned with colourful eggs, this cake is not only a delight for the taste buds but also a memory maker.
Photo above by Cristina Matos-Albers on Unsplash
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CHOCOLATE CARROT CAKE
Prepare to be dazzled by the splendor of our Chocolate Carrot Cake – a decadent masterpiece that promises to elevate your Easter celebration. Moist, rich, and impeccably spiced, each bite is a symphony of flavors that will enchant both the young and the young at heart. Adorned with luscious shards of chocolate and a festive array of colorful eggs, this cake is more than just a dessert – it's a work of art. Indulge your senses with every slice and let the magic of Easter come alive on your plate. The recipe makes one large 17cm square tin or equivalent Carrot Cake. Recipe by Thomas Schnetzler, Lindt Maître Chocolatier.
Ingredients
- 2 eggs
- 210ml macadamia nut oil (or vegetable oil)
- 80g Lindt Excellence 70% Cocoa dark chocolate
- 180g caster sugar
- 245g plain flour, sifted
- 5g bicarb soda
- 2g baking powder
- Pinch sea salt
- ½tsp ground cinnamon
- ½tsp mixed spice
- 60g sultanas
- 65g dried apricots, chopped
- 35ml Cognac or Brandy
- 200g carrots, grated
- 60g macadamia nuts, roasted
- 70g walnuts
- 120g Lindt Excellence 70% Cocoa dark chocolate, in chunks
- 80g Lindt Excellence Extra Creamy milk chocolate, in chunks
- Icing
- 250g Cream cheese
- ½ Lemon, juice and zest
- 6-7 White Lindor Balls or pieces of White Lindor block chocolate, melted
Instructions
Cake
- Place a small amount of the oil in a small saucepan along with the first amount of chocolate (80g). Gently heat until chocolate is melted.
- Combine the eggs, sugar, oil and the oil chocolate mixture in the bowl of your electric mixer. Give it a quick stir to help dissolve the sugar.
- Mix in the dry ingredients until just combined.
- Stir in the fruit, cognac, carrots and nuts.
- Lastly stir in the chocolate chunks.
- Transfer batter into a greased and lined baking tin and bake until a skewer comes out clean.
- Allow to cool fully before icing.
Icing
- Soften the cream cheese and lemon in an electric mixer with a paddle attachment.
- Mix in the melted Lindor and allow mixture to set in the fridge.
- Once set, top the cooled carrot cake generously with cream cheese topping
Notes
Finishing touches
Decorate with roasted mixed nuts, chocolate decorations, a dust of icing sugar and candied carrot.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 425Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 41mgSodium: 99mgCarbohydrates: 47gFiber: 5gSugar: 23gProtein: 8g
Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.