Chocolate Carrot Cake
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
-
Servings
16 servings
-
Calories
456 kcal
-
Course
Dessert
-
Cuisine
American, Australian, British, New Zealand
Chocolate Carrot Cake
Report
Velvety chocolate combined with the earthy sweetness of carrots creates one very delicious and indulgent cake!
Share:
Ingredients
Cake
- 150 grams butter (5.3 oz)
- 2 tablespoons vegetable oil (40ml)
- ½ cup caster sugar / superfine sugar (110 grams / 3.9 oz)
- ⅓ cup brown sugar (65 grams / 2.3 oz)
- 2 eggs
- 1 ½ cups grated carrot (2-3 medium carrots)
- 1 ½ cups SR flour (190 grams / 6.7 oz) (or 1 ½ cups plain / all purpose flour + 3 teaspoons baking powder)
- 1 teaspoon bicarb soda
- ¼ cup cocoa powder (25 grams / 0.9 oz)
- ½ teaspoon cinnamon
- ⅔ cup milk (165 ml / 5.6 fl oz)
Icing
- 500 grams cream cheese (17.5 oz)
- 50 grams butter (50 grams/1.75 oz)
- 2 cups icing sugar / powdered sugar (300 grams/10.5 oz)
- ½ cup cocoa powder (100 grams/3.5 oz)
- 1 tablespoon milk (20ml)
Decorating
- 1 bunch baby/Dutch carrots (with tops still attached)
- 50 grams dark chocolate, roughly chopped
- 1 chocolate Easter Bunny (optional, for Easter)
Instructions
Cake
- Grease and line cake tins (2 x 20 cm round) with baking paper.
- Pre-heat oven to moderate (180 degrees celsius / 355 degrees fahrenheit, fan-forced).
- Cream butter and sugars.
- Add oil and eggs and beat until combined.
- Sift the flour, bicarb soda, cocoa powder and cinnamon together. Add, together with other remaining ingredients, in about 3 batches, stirring (with a wooden spoon or spatula) between each addition until combined.
- Pour half of mixture into each tin and bake for 30 minutes or until a metal skewer inserted into the cake comes out clean.
- Allow cakes to cool in tins for 10 minutes before inverting and removing from the tins.
- Allow to cool completely before icing.
Icing
- Ideally, stand cream cheese and butter at room temperature for half an hour to soften before proceeding.
- Beat cream cheese with a handheld electric or stand mixer until it is smooth and creamy (about 1 minute on med-high speed).
- Add butter and beat again until combined and smooth.
- Sift in icing sugar and cocoa powder and beat on low-med speed until combined.
- Add milk and beat again on low-med speed until combined.
Decorating
- Smooth out half of the icing evenly on top of one cake. Place second cake on top of icing, to create a sandwich. Smooth out the rest of the icing evenly on top of the second cake.
- Using a spatula, dab icing on top of cake to create texture. Sprinkle chocolate around edge of top of cake.
- Wash and dry carrots. Cut off green tops about 5-6cm from the top of the carrot. Cut off the carrot tops so you have about 3-4cm of the top of the carrot. Set aside carrot tops for decorating.
- With the remaining piece of carrot, cut a 2-3 cm piece from the middle. This will slot into the cream layer of the cake sandwich (see pictures above).
- When ready to serve, push carrot tops into the cream around the edge of the cake. Insert the middle piece of the carrot in the cream layer below the carrot top, to create the illusion of a carrot poked into the cake.
Notes
- Storing:
- It's important to store this cake in the fridge. Covered, it should last up to a few days in the fridge.
- You can serve the cake still cold from the fridge or let it sit at room temperature for about half an hour if you prefer the cake at room temperature.
- Freezing:
- You can also freeze un-iced cake carrot chocolate cake, well wrapped, for up to a few months.
- Nutrition:
- The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
- Tips:
- You can make this cake a bit different by:
- Chocolate Zucchini Cake – using grated zucchini in place of grated carrot
- Simple Chocolate Carrot Cake – enjoying the cake without icing or halving the icing quantity and leaving off the carrot and chocolate decorations
- Nutty Chocolate Carrot Cake – sprinkling the top with chopped walnuts instead of chopped chocolate.
Nutrition Information
Show Details
Calories
456kcal
(23%)
Carbohydrates
59g
(20%)
Protein
6g
(12%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
80mg
(27%)
Sodium
293mg
(12%)
Potassium
277mg
(8%)
Fiber
3g
(12%)
Sugar
44g
(88%)
Vitamin A
6664IU
(133%)
Vitamin C
1mg
(1%)
Calcium
77mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Calories | 456kcal | 23% |
| Carbohydrates | 59g | 20% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 80mg | 27% |
| Sodium | 293mg | 12% |
| Potassium | 277mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 44g | 88% |
| Vitamin A | 6664IU | 133% |
| Vitamin C | 1mg | 1% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
