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Chocolate Carrot Cake Recipe

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Published December 12th 2012
This is no ordinary carrot cake

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.

Add the beaten eggs and butter and mix until well combined.

Spread the mixture into the tin and smooth the surface.

Bake for 30-40 minutes, or until golden. Allow the tin to cool and then turn out onto a surface you don't mind getting dirty, like a foil lined chopping board.

To make the cream cheese frosting, beat the cream cheese and butter in a bowl until well combined and smooth. Add the icing sugar and beat until the mixture is light and fluffy, about two minutes.

Spread the frosting on the cake. Top with the chopped walnuts and drizzle over the melted chocolate.


(P.S. I'm keen to hear what your favourite cakes are, especially if they're not chocolate).
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Why? Because it's cake!
Where: The kitchen
Cost: Cheap
Your Comment
I love Pineapple Upsidedown Cake!
by s.lor (score: 0|7) 2225 days ago
Wicked! I've never had it before, but I'll definitely have to try it now.
by Friedel Marquardt (score: 0|2) 2225 days ago
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