Double Chocolate Carrot Cake Recipe

Name: Double Chocolate Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup self-rising flour; 2 tbsp unsweetened cocoa powder; 1 tsp mixed spice, such as pumpkin pie spice; 1/3 cup firmly packed brown sugar; 2 medium carrots, peeled and grated; 1/2 cup vegetable oil; 2 None eggs, lightly beaten; None None FOR THE GANACHE; 1/3 cup light cream; 10 oz white chocolate, broken into pieces; None None FOR THE ICING; None None Orange and green gel food color; 23 oz ready-made white fondant icing

Servings: persons

1 cup self-rising flour
2 tbsp unsweetened cocoa powder
1 tsp mixed spice, such as pumpkin pie spice
1/3 cup firmly packed brown sugar
2 medium carrots, peeled and grated
1/2 cup vegetable oil
2 None eggs, lightly beaten
None None FOR THE GANACHE
1/3 cup light cream
10 oz white chocolate, broken into pieces
None None FOR THE ICING
None None Orange and green gel food color
23 oz ready-made white fondant icing

1
Preheat the oven to 350u00b0F. Lightly grease an 8 x 4-inch loaf pan. Line with parchment paper.
2
Sift flour, cocoa powder and spice into a large bowl. Mix in brown sugar, carrot, oil and eggs. Pour into prepared pan. Bake for 40-45 mins, until toothpick inserted into center comes out clean. Cool in pan 10 mins. Remove from pan; cool completely on wire rack.
3
For the ganache, heat cream in a small saucepan on medium heat until almost boiling. Remove from heat. Add chocolate and let stand for 5 mins. Stir until smooth. Refrigerate for 15-20 mins, until spreadable.
4
Cut cooled cake into carrot shape as shown. Halve horizontally. Sandwich with one-quarter of ganache. Spread remaining ganache over top and sides. Refrigerate for 5 mins.
5
For the icing, knead orange food color into 16 oz of the icing. Roll out between 2 sheets parchment paper until 1/8 inch thick. Lift onto rolling pin and drape over cake. Press around cake. Trim edges. Press skewer on surface to create carrot markings.
6
Knead green food color into remaining icing. Roll out until 1/8 inch thick as above. Cut into strips. Roll square end of chopstick along strips for frills. Pleat to make leaf shapes. Position at top of cake.

1004

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup self-rising flour, 2 tbsp unsweetened cocoa powder, 1 tsp mixed spice, such as pumpkin pie spice, 1/3 cup firmly packed brown sugar, and more.

Yes, Double Chocolate Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Double Chocolate Carrot Cake

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