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Chocolate carrot cake

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 Chocolate carrot cake

  • 15m prep
    •  
  • 1h cook
    •  
  • 12 servings

    • Made with the natural sweetness of carrots and less sugar this fluffy chocolate carrot cake is perfectly finished with a cream cheese frosting.

    Allergens: Recipe may contain gluten, peanuts, tree nuts, milk and soy.

    16 Ingredients

    • 2 eggs
    • 1 cup (200g) Stevia Sweet Baking Granules
    • 2 tsp vanilla extract
    • 2 cups (480g) grated carrot
    • 1 3/4 cups (260g) self-raising flour
    • 3/4 cup (200g) Greek-style yoghurt
    • 1/2 cup (55g) chopped walnuts
    • 1/4 cup (25g) cocoa powder
    • 1/4 cup (60ml) vegetable oil
    • 1/2 tsp bicarbonate of soda
    • 2 tsp ground cinnamon
    • Grated dark chocolate, to serve
    • Walnuts, extra, to serve

    • Cream cheese frosting

    • 250g cream cheese, chopped
    • 125g butter, chopped
    • 1 tbs Stevia Sweet Baking Granules

    4 Method Steps

    • Step 1
      Preheat oven to 180°C. Grease a 20cm (base measurement) round cake pan and line the base and side with baking paper. Use an electric mixer to beat the eggs, sweetener and vanilla in a bowl until well combined. Fold in the carrot, flour, yoghurt, walnut, cocoa powder, oil, bicarbonate of soda and cinnamon. Spoon into prepared pan and smooth the surface.
    • Step 2
      Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins before transferring to a wire rack to cool completely.
    • Step 3
      To make the cream cheese frosting, use an electric mixer to beat cream cheese, butter and sweetener in a bowl until smooth.
    • Step 4
      Spread frosting over the top of cake. Sprinkle with chocolate and extra walnuts.


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