Chocolate Carrot Cake

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free-range eggs

175g caster sugar

200ml sunflower oil

1tbsp baking powder

250g finely grated carrots (about 5 medium)

200g plain flour

3tbsp cocoa powder

1tsp ground cinnamon

125g walnut pieces or chopped pecans For

1tsp ground ginger

The Filling and Topping:

100g unsalted butter, very soft

½tsp vanilla essence

100g good-quality cream cheese

5tbsp cocoa powder, sifted

300g icing sugar, sifted

2tbsp walnut pieces or chopped pecans to decorate

2 x 20.5cm sandwich tins, greased and base-lined


Heat the broiler to 180°C (350°F, gas mark 4). Put the eggs and sugar into the bowl of a food blender and beat, with the whisk connection, until extremely light and foamy. Progressively beat in the oil. Utilizing a huge metal spoon, mix in the carrots.

Filter the flour, cocoa, baking powder, cinnamon and ginger into the bowl and mix in. When completely joined blend in the nuts.
Move the blend to the pre-arranged tins, isolating it equally. Prepare in the warmed stove for 25 mins or until firm to the touch.
Turn out the wipes on to a wire rack and pass on to totally cool. In the mean time, make the filling and garnish: put the delicate spread, cream cheddar, vanilla, icing sugar and cocoa into the bowl of a food blender and beat, on low speed, until extremely smooth and velvety.
Use about half to sandwich the wipes, then spread the lay on top. Disperse over the nuts.
Ways to make chocolate carrot cake: Be certain to utilize full-fat cream cheddar frosting instead of lower fat other options. Decreased and low-fat cream cheddar generally contains more fluid and stabilizers which will blend in with the sugar and turn runny.

Enjoy !

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