Easter carrot cake
Easter carrot cake
I made it!
2 people made this
About this recipe:
This is quite a quick carrot cake to make, but because I use Lindt® chocolate bars and white chocolate Lindor® balls its delicious! It always receives lots of praise but I only make it for special occasions!
1 (17cm) square cake
210ml macadamia nut oil or vegetable oil
80g Lindt® Excellence 70%
180g caster sugar
1 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1 pinch sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon mixed spice
65g dried apricots, chopped
35ml cognac or brandy
200g carrots, grated
60g macadamia nuts, roasted
120g Lindt® Excellence 70%, in chunks
80g Lindt® Excellence milk chocolate, in chunks
For the icing
250g cream cheese
1/2 lemon, zested and juiced
6-7 white Lindor® balls, melted
15 min › Cook:
35 min › Extra time:
15 min cooling › Ready in:
1 hr 5 min
Preheat the oven to 180 C / Gas 4. Grease and line a 17cm square baking tin.
For the cake, place a small amount of the oil in a small saucepan along with the first amount of chocolate (80g). Gently heat until chocolate is melted.
Combine the eggs, sugar, the remaining oil and the 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 cake mixture to the prepared tin.
Bake until a skewer comes out clean, about 35 minutes.
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 White Lindor balls and allow to set in the fridge. See it on my blog
This turned out horribly! It became a bubbly mess with a burnt top and was practically a liquid. Never making this again!
- 26 Apr 2014
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