Chocolate carrot cake

Chocolate carrot cake

Ingredients

Ingredients

  • 2 Eggs
  • 210ml Macadamia nut oil (or vegetable oil)
  • 80g Lindt Excellence 70%
  • 180g Caster sugar
  • 245g Plain flour, sifted
  • 5g Bicarb soda
  • 2g Baking powder
  • Pinch Sea salt
  • 1/2tsp Ground cinnamon
  • 1/2tsp 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%, in chunks
  • 80g Lindt Excellence Milk Chocolate, in chunks

Icing

  • 250g Cream cheese
  • 1/2 each Lemon, juice and zest
  • 6-7 each White Lindor balls, melted

Preparation method

Serves 6-8
Prep time: 15 mins

For the cake, place a small amount of the oil in a small saucepan along with the first amount of chocolate. 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.

For the icing, soften the cream cheese and lemon in an electric mixer with a paddle attachment. Mix in the melted Lindor and allow to set in the fridge.

Finishing touches
Top the cooled carrot cake generously with cream cheese topping, decorate with some roasted mixed nuts, some chocolate decorations, a dust of icing sugar and candied carrot.

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