When it comes to baking, I’m more functional than inventive. Just barely. I don’t have the patience for weighing or measuring ingredients to slowly making the chemistry work. None of this stops me from wanting to eat cake!
Generally, I steer away from mixing chocolate into things. An odd habit given my love of chocolate. But I’m not a fan of chocolate chips in banana bread or even chocolate cheesecake. This recipe, posted on the Lindt Instagram, did however catch my attention so I gave it a try with a few adaptations as noted.
2 bars (100g each) Lindt Excellence Hazelnut Dark Chocolate—>I used 4 x 35g Lindt Excellence 70% cocoa dark chocolate and 60g pure almond-hazelnut butter
1/3 cup (80mL) milk
2 1/2 cups (315g) all-purpose flour—>I used just under this amount in pastry flour simply because that’s all I had in the house
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
3/4 cup (175mL) vegetable oil—>I don’t usually have vegetable oil in the house other than to oil the grill or waffle iron. So I used Avocado oil.
1 1/2 cups (300g) granulated sugar
2 tsp vanilla—>try 1tbsp of bourbon!
4 cups (300g) grated carrots, not packed
CREAM CHEESE ICING
1 cup (200g) unsalted butter
2 blocks (250g each) cream cheese
1 tsp vanilla—>bourbon substituted in again!
4 cups (480g) icing sugar
- Mix the wet ingredients until foamy.
- Add the bourbon to the melted chocolate and milk.
- Once cooled add to wet ingredients and stir in carrots.
- Stir all dry ingredients together and combine with wet.
- Grease the pan and pour batter into it. I used half of the amounts for the icing here because I wasn’t making a layer cake. Rather a standard rectangular cake baked at 350 for 40 minutes.