Recipe: Chocolate Carrot Cake

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
4 eggs
2 tsp vanilla—>try 1tbsp of bourbon!
4 cups (300g) grated carrots, not packed


1 cup (200g) unsalted butter
2 blocks (250g each) cream cheese
1 tsp vanilla—>bourbon substituted in again!
4 cups (480g) icing sugar

  1. Mix the wet ingredients until foamy.
  2. Add the bourbon to the melted chocolate and milk.
  3. Once cooled add to wet ingredients and stir in carrots.
  4. Stir all dry ingredients together and combine with wet.
  5. 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.

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