Chocolate Carrot Cake, now there is a sentence I never thought I would write. Nope, not even close. Still, given that I like to think that I am quite experimental in my tastes and cooking, I thought why not. I have after all made the chocolate banana bread which was really tasty. If you haven’t tried it, you should.
This chocolate carrot cake is adapted from You! Lets Bake cookbook which is from South Africa. It’s full of recipes sent in by readers who have made these and send them into a magazine. Growing up in Zimbabwe, I used to remember my mum getting the You! magazine each week and paging it through it when she had finished, it was also very interesting. I don’t remember much of the food in it though. I think my mum did as I got all her You! Cookbooks. Some of the recipes in there are quite old and seeing the progression of photos from early 80’s to this cookbook is really quite something.
The icing that is used is a caramel cream icing, seriously I could eat a big bowl of just this. Carrot cake which contains carrots, nuts and sultanas is a good way to get your kids (or grown up adults) to eat their veggies. Yes there is sugar in the cake, but you know what, carrots are good for you and a little cake never hurt anyone!
You will see that I used a bundt tin for this, feel free to use a normal cake tin, it will work just as well, also if you do use a bundt tin, grease, grease and grease some more, given that this is such a heavy cake, it means that it will tend to stick into the crevices of the cake. Maybe use a slight less sharp edged tin and use the more rounded bundt tin and it will turn out perfectly. Mine as you can see is a bit rugged, but her, you can cover up a multitude of sins with tasty icing.
So, what do you think? Will try this or is it a step too far? Let me know and see you soon.
Chocolate Carrot Cake
- Prep Time: 30 Minutes
- Cook Time: 1 Hour
- Total Time: 2 Hours
- Yield: 8 - 10 Slices
- Cuisine: Baking
- 1 1/2 Cups of Self Raising Flour
- 1/4 cup cocoa
- 1 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1/2 cup chopped pecan nuts
- 1/2 cup sultanas (or raisons if you must)
- 1/3 cup desiccated coconut
- 3 extra large eggs
- 3/4 cup soft brown sugar
- 1/2 cup oil
- 125g dark chocolate melted
- 3 cups of grated carrots (about 4 – 5 large carrots)
For the Caramel Cream Icing:
- 250ml double cream
- 1/2 cup soft brown sugar
- 1/2 teaspoon vanilla essence
1. Preheat the oven to 180 degrees and grease a bundt tin of your choice (or a normal round cake tin) with butter or non stick spray.
2. Measure out all your dry ingredients so that they are ready to be added to the bowl. Grate your carrots. Melt the chocolate if you haven’t done so already and set aside.
3. Sift the self raising flour, cocoa and spices together into a large bowl. Stir in the pecan nuts, sultanas and coconut.
4. In another bowl whisk the eggs, sugar and oil together until the sugar has dissolved. Stir in the melted chocolate into the egg mixture mixing until smooth. Fold the chocolate mixture into the flour mixture, alternating with the grated carrots.
5. Pour the mixture in the prepared tin and bake for about 1 hour or until a testing skewer into the centre of the cake (deepest part) comes out clean.
6. Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack until completely cool.
For the Caramel Cream Icing:
- Bring the cream and sugar to the boil in a saucepan. Stir continuously until boiling.
- Reduce the heat and simmer the mixture for 10 minutes.
- Add the vanilla essence and pour the mixture into a large mixing bowl.
- Chill for at least 3 hours or until very cold (in winter put it outside and it will cool quicker).
- When chilled, whip until stiff and spread the icing over the cake.
If you prefer, make your icing first and then make the cake to give the icing lots of time to cool.
You can also use normal cream cheese frosting for the icing see my other carrot cake recipe for that.