Chocolate Carrot Cake recipe

It's all about the bunny at Easter, but instead of eating a choc bunny how about tempting one with a carrot cake?

Here's a delicious new cake recipe from Lindt's Master Chocolatier Thomas Schnetzler who has created an Easter take on the traditional carrot cake.

Lindt Chocolate Carrot Cake
Recipe By Thomas Schnetzler, Lindt MaƮtre Chocolatier

Makes one large 17cm square tin or equivalent Carrot Cake. (Thomas prefers to make several smaller tins in different shapes.)

Preparation 15 minutes. Baking 175°C for approximately 35 minutes or until a skewer comes out clean. This depends on the chosen tin.

“A slightly different take on a carrot cake. Chocolate, spices and nuts make this a delectable, rich and interesting combination. Instead of plain vegetable oil, I use macadamia nut oil, which can be found in most supermarkets, as the macadamia brings a lovely rich nuttiness and balance to the chocolate and carrot.

“White Lindor gives this topping a silkiness and the dairy flavours l adore, but how much chocolate you add is up to you. You could also try a milk or dark chocolate ganache for a different colour topping. It’s the perfect cake for an afternoon tea, or after dinner with tea or coffee.”

2          eggs
210ml macadamia nut oil (or vegetable oil)
80g      Lindt Excellence 70% Cocoa dark chocolate
180g    caster sugar
245g    plain flour, sifted
5g        bicarb soda
2g        baking powder
Pinch   sea salt
½tsp    ground cinnamon
½tsp    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% Cocoa dark chocolate, in chunks
80g      Lindt Excellence Extra Creamy milk chocolate, in chunks   

250g    Cream cheese
½                     Lemon, juice and zest
6-7       White Lindor Balls or pieces of White Lindor block chocolate, melted 

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, 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 mixture to set in the fridge.
Once set, top the cooled carrot cake generously with cream cheese topping

Finishing touches:
Decorate with roasted mixed nuts, chocolate decorations, a dust of icing sugar and candied carrot. 

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