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Easter Chocolate Drip Carrot Cake

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.


Chocolatier’s Tip

Every Easter our Lindt Master Chocolatiers conjure up a range of luxurious Swiss chocolate Easter creations. Have a browse through our Online Shop and get creative with your cake decorations. You can also make this throughout the year and decorate with our smooth and creamy LINDOR Chocolate Truffles or FRUIT SENSATIONS.


10 - 12 people


  • For the cake:
  • 540 g grated carrots
  • 320 ml sunflower oil
  • 6 large eggs
  • 440 g caster sugar
  • 480 g plain flour
  • 2 tsp baking powder
  • 1 large orange, zest only
  • For the chocolate discs:
  • 150 g Lindt EXCELLENCE 70% Cocoa Dark Chocolate, melted
  • For the chocolate drip:
  • 90 ml double cream
  • 20 g golden syrup
  • 90 g Lindt EXCELLENCE 70% Cocoa Dark Chocolate, chopped
  • 20 g unsalted butter
  • For the cream cheese frosting:
  • 375 g full-fat cream cheese, at room temperature
  • 90 g unsalted butter, softened
  • 130 g icing sugar
  • A couple of drops of vanilla extract
  • To decorate:
  • Lindt Easter Chocolates (such as mini LINDOR eggs, mini GOLD BUNNIES and our classic Lindt GOLD BUNNY)
  • Chocolate Shards


Step 1.

For the cake: preheat the oven to 170°C/150 Fan. Grease and line a deep 18 cm / 7-inch loose-based round tin.

Step 2.

Tip the carrots into a food processor, pour in the oil, and blitz to a puree.

Step 3.

In a separate bowl, whisk together the eggs and sugar until pale and the sugar has dissolved.

Step 4.

Stir in the carrot puree, followed by the flour, baking powder and orange zest. Mix well until you have a smooth batter.

Step 5.

Pour into the prepared tin, cover the top with foil (to prevent too much browning) and bake for around 2 hours or until a skewer inserted into the centre comes out clean (check after 1 hr 45 minutes). Leave to cool completely in the tin.

Step 6.

Meanwhile, make the shards: Line 3 plates with greaseproof paper. Pour 1 disc of the melted chocolate onto each plate (so that you have 3 discs) and spread, using a palette knife, to form a circle just smaller than the cake tin. Leave to set.

Step 7.

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 heat-proof bowl and set aside to cool.

Step 8.

Once the cake has completely cooled, remove from the tin and use a serrated knife (e.g a bread knife) to cut into three equal layers. Set aside whilst you make the frosting.

Step 9.

For the frosting: using an electric mixer, whisk together all the ingredients until light and smooth.

Step 10.

To assemble: place the first cake onto a flat plate. Top with a little icing and spread in an even layer. Top with a disc of chocolate, followed by a little more icing, smoothing as before. Repeat with the second cake, adding another layer of icing, chocolate disc and icing before topping with the final cake. Use the remaining icing to cover the top and sides of the cake - a palette knife will help create a smooth and even layer.

Step 11.

Drizzle the melted chocolate on the top and sides of the cake (as in the photo). Break the remaining chocolate disc into shards and arrange on top of the cake alongside your choice of Lindt Easter chocolates (see Tip).


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