I think many people, if asked, would say that chocolate cake is their favourite kind of cake. Me included. But I have to say that carrot cake is a very close second. All the elements in a carrot cake seem to work so well together: the delicate scent of cinnamon, the soft crunch of the walnuts, the dreamy cream cheese frosting… it's a perfect marriage. And doesn't it completely blow your mind that a vegetable can be put into cake form and taste amazing? I'd be happy to eat my vegetables if they all came in this form. Yet this is not the case.
Below is a carrot cake recipe with a twist. This is not like any ordinary carrot cake. This recipe goes one step further, to make an already fabulous cake, even more decadent. This recipe contains…wait for it…chocolate! (But you probably already guessed that from the title.) Yes, chocolate. And, trust me, this is a pretty good combination.
For this chocolate carrot cake you will need:
1 cup self-raising flour Pinch of baking powder 1 teaspoon ground cinnamon cup firmly packed brown sugar 1 cup grated carrot 100g dark chocolate chips, or the same amount of chocolate chopped 1 cup chopped walnuts
2 eggs, beaten
90g unsalted butter, melted
For the cream cheese frosting:
160g cream cheese, softened
30g unsalted butter, softened
1 cup sifted icing sugar
1/3 cup chopped walnuts
20g chocolate, melted
Preheat the oven to 180˚C and grease a 13x24cm loaf pan.
Sift the flour, baking powder and cinnamon into a large bowl. Add the sugar, grated carrot, chocolate and walnuts and stir until combined.