Lindt Easter Chocolate Carrot Cake
This fresh take on an Easter bake features layers of moist carrot cake sandwiched with a cream cheese frosting and finished with a Lindt chocolate drizzle. To make this a true showstopper, finish with your choice of Lindt chocolates, from bunnies to truffles.
Introduction
This deliciously moist, refreshingly zesty carrot cake is the perfect alternative to a traditional Simnel cake – decorated with a smooth cream cheese frosting and a luxurious Lindt chocolate drizzle.
Ingredients
| For the carrot cake: | |
|---|---|
| 300ml | vegetable oil, plus extra for greasing |
| 200g | full-fat Greek yogurt |
| 4 | eggs |
| grated zest of 4 oranges | |
| 200g | caster sugar |
| 200g | soft light brown sugar |
| 400g | carrots, tops cut off and coarsely grated |
| 500g | self-raising flour |
| 4 tsp | ground cinnamon |
| For the chocolate drizzle: | |
| 90ml | double cream |
| 20g | golden syrup |
| 90g | Lindt EXCELLENCE |
| 70% | Dark Chocolate, chopped |
| 20g | unsalted butter |
| For the cream cheese frosting: | |
| 100g | unsalted butter, at room temperature |
| 425g | full-fat cream cheese, at room temperature |
| 150g | icing sugar |
| 1 tsp | vanilla extract |
| To decorate: | |
| Lindt Easter Chocolates (such as Mini LINDOR Eggs, Mini Lindt GOLD BUNNIES and our classic Lindt GOLD BUNNY), unwrapped |
Essential kit
You will need: 3 x 20cm round sandwich tins and an electric mixer.
Method
Prep time: 1 hour + cooling and chilling. Cook time: 1 hour.
For the cake: preheat the oven to 180°C/160°C Fan/Gas 4. Grease and line three 20cm round sandwich tins with baking paper.
Whisk the yogurt, oil, eggs and orange zest together. In a separate bowl combine the sugars, carrots, flour and cinnamon.
Gradually stir the wet ingredients into the dry until you have a smooth batter.
Divide the batter between the prepared tins and bake for 50–55 minutes until the cake is golden on top and a skewer inserted into the centre comes out clean. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
To make the drizzle: pour the cream into a saucepan, add the golden syrup, and slowly bring to a simmer. Stir in the chopped chocolate, followed by the butter, until smooth, melted and glossy. Pour into a heatproof bowl and set aside to cool.
For the cream cheese frosting: using an electric mixer, whisk the butter and cream cheese together until soft. Then add in the icing sugar and vanilla extract and whisk until the frosting is smooth and thick.
To assemble: place the first cake onto a flat plate. Top with a quarter of the frosting and spread it in an even layer. Repeat with the second cake and another layer of frosting before topping with the final cake. Use the remaining frosting to cover the top and sides of the cake – a palette knife will help create a smooth and even layer. Allow to chill for 15 minutes in the fridge.
Spread the chocolate drizzle on the top and sides of the cake. Arrange your choice of Lindt Easter chocolates (see Tip) over the top.
Chocolatier’s Tip: Every Easter our Lindt Master Chocolatiers conjure up a range of luxurious Swiss chocolate Easter creations. You can also make this throughout the year and decorate with our irresistibly smooth LINDOR Truffles.
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