0
NEW Easter Carrot Drizzle Cake
Serves 10-12
Lindt Excellence 70%
30-45 minutes
Medium

This luscious, layered carrot drizzle cake is sure to impress. Discs of chocolate provide a delectable texture and balance. The light cream cheese icing is delightful in this new Easter classic. 

  • 540g Carrots peeled, finely chopped (around 6)
  • 320g Vegetable oil, sunflower
  • 6 Eggs
  • 440g Caster sugar
  • 480g Plain flour, sifted
  • 10g Baking powder
  • 1 Orange, zest only
  • 1 Lime, zest only
1

For the cake

preheat the oven to 170°C

2

Combine

the carrots and oil and blitz to a puree using a stick blender or a food processor (it doesn't need to be a silky smooth puree, a bit of texture is fine)

3

Mix together

the eggs and sugar and using a whisk, lightly whisk until the sugar has dissolved and the mixture is lightly pale. 

4

Stir in

the carrot puree, zests and fold in the sifted flour and baking powder

5

Place mixture

into a greased tall cake ring. Cover the top with some foil to prevent it from colouring too much and bake for approximately 2 hours or until a skewer comes out clean. Set aside to cool

6

While the cake is cooking

create two thin discs of tempered chocolate by spreading it onto a baking paper and sprinkle with ground ginger. Spread any leftover chocolate thinly next to the circles to create some shards

7

To make the drizzle

combine the cream and glucose in a saucepan and bring to a boil. Add the chocolate and mix until smooth and glossy. Add butter and stir in. Set aside to cool

8

Once the cake is cooled

cut the tall cake into three equal layers  

9

To prepare the icing

combine all the ingredients in the bowl of your kitchen mixer and whip until light using a whisk attachment

10

To assemble

place the first layer onto the serving platter. Top with a little icing and disc of chocolate. Cover the disc with more icing and top with the second cake layer

11

Repeat

with the next layer and finally mask the entire cake with icing

12

Apply

the drizzle by starting around the cake edges and then fill in the top of the cake. Decorate and cut with a clean, hot knife

Excellence 70% 100g

Excellence 70% 100g

£1.99