Chocolate carrot cake


Ingredients 19
Servings 0
Time

Ingredients

  • CAKE
  • 375
    ml
    self-raising flour
  • 65
    ml
    cocoa powder
  • 5
    ml
    cinnamon
  • 1
    ml
    nutmeg
  • pinch salt
  • 125
    ml
    pecan nuts, chopped
  • 125
    ml
    sultanas
  • 80
    ml
    coconut
  • 3
    extra-large eggs
  • 190
    ml
    brown sugar
  • 125
    ml
    oil
  • 125
    g
    dark chocolate, melted
  • 750
    ml
    finely grated carrots
  • ICING
  • 250
    g
    cream cheese
  • 125
    g
    dark chocolate, melted and cooked
  • 500
    ml
    icing sugar, sifted
  • coarsely chopped pecan nuts
 

Method

 
CAKE: Preheat the oven to 180 ºC and grease a large ring cake tin with butter or non-stick spray. Sift the self-raising flour, cocoa, spices and salt together. Stir in the pecan nuts, sultanas and coconut. Beat the eggs, sugar and oil together until the sugar has dissolved. Add the melted chocolate into the egg mixture, stirring until well blended. Fold the chocolate mixture into the flour mixture, alternating with the carrots. Turn the mixture into the prepared tin and bake for about 1 hour or until done - a testing skewer inserted into the centre of the cake will come out clean. Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. ICING: Beat the cream cheese and melted chocolate together until smooth. Stir in the icing sugar and spoon over the cake, allowing the icing to run down the sides. Sprinkle with chopped nuts. Makes 1 large ring cake.
 

Read more on: bake
 

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