Lindt Chocolate Carrot Cake

April 15, 2011

Lindt Chocolate Carrot Cake

Recipe By Thomas Schnetzler, Lindt Maître Chocolatier

Makes one large Carrot Cake (17cm square tin or equivalent). I prefer to make several smaller tins in different shapes. Preparation 15 minutes. Baking 175°C for approximately 35 minutes or until a skewer comes out clean. This depends on the chosen tin.

“A slightly different take on a carrot cake. Chocolate, spices and nuts make this a delectable, rich and interesting combination. Instead of plain vegetable oil, I use macadamia nut oil, which can be found in most supermarkets, as the macadamia brings a lovely rich nuttiness and balance to the chocolate and carrot.

“White Lindor gives this topping a silkiness and the dairy flavours l adore, but how much chocolate you add is up to you. You could also try a milk or dark chocolate ganache for a different colour topping. It’s the perfect cake for an afternoon tea, or after dinner with tea or coffee.”


2 eggs

210ml macadamia nut oil (or vegetable oil)

80g Lindt Excellence 70% Cocoa dark chocolate

180g caster sugar

245g plain flour, sifted

5g bicarb soda

2g baking powder

Pinch sea salt

½tsp ground cinnamon

½tsp mixed spice

60g sultanas

65g dried apricots, chopped

35ml Cognac or Brandy

200g carrots, grated

60g macadamia nuts, roasted

70g walnuts

120g Lindt Excellence 70% Cocoa dark chocolate, in chunks

80g Lindt Excellence Extra Creamy milk chocolate, in chunks


250g Cream cheese

½ Lemon, juice and zest

6-7 White Lindor Balls or pieces of White Lindor block chocolate, melted


For the cake, place a small amount of the oil in a small saucepan along with the first amount of chocolate (80g). Gently heat until chocolate is melted.

Combine the eggs, sugar, oil and the oil chocolate mixture in the bowl of your electric mixer. Give it a quick stir to help dissolve the sugar.

Mix in the dry ingredients until just combined. Stir in the fruit, cognac, carrots and nuts.

Lastly stir in the chocolate chunks.

Transfer batter into a greased and lined baking tin and bake until a skewer comes out clean.

Allow to cool fully before icing.

For the icing, soften the cream cheese and lemon in an electric mixer with a paddle attachment.

Mix in the melted Lindor and allow mixture to set in the fridge.
Once set, top the cooled carrot cake generously with cream cheese topping

Finishing touches:

Decorate with roasted mixed nuts, chocolate decorations, a dust of icing sugar and candied carrot.

What are you making for Easter?


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