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Recipes from my Lincolnshire kitchen

chocolate carrot cake

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… I honestly don’t mean to obsess about the weather but as I sit here in the kitchen and the rain lashes down at the windows and I notice on the weather report that there’s a depression sitting over Lincolnshire for the next 48 hrs, well it’s hard not to be a little pre-occupied… the wind is due to get stronger and the rain is due to get heavier and my thoughts turn dark too… and then suddenly, without a word of a lie, the sun come out bright as you like, as though screaming ‘did you ever doubt me’… time to bake a cake methinks…

chocolate carrot cake
i wanted to make my classic beetroot and chocolate cake but I couldn’t find any beetroot this morning so I went with carrot instead… it’s very delicious but is most definitely missing a certain depth of flavour… the carrot, being quite bland, makes this a very chocolatey cake so you really should make the effort to find a good quality, high percentage cocoa-solid chocolate to make this with… and seeing that the chocolate is the most expensive of some very cheap ingredients here it’s not as though it’s going to break the bank…

for the cake
250g plain chocolate – broken up
3 large free range eggs
200g light muscovado sugar
100ml sunflower oil
1tsp vanilla extract
100g self raising flour
1/2 tsp bicarb
1/2 tsp baking powder
50g ground almonds
200g raw carrot – finely grated
50g cox’s apples – finely grated

for the icing
150g icing sugar
100g butter
carrot juice (left over from above)
50g dark chocolate – melted
– melt the chocolate (i did it in a microwave but a double boiler is the traditional way)
– whisk together the egg, sugar and oil until smooth and creamy, stir in the vanilla extract then fold in the flour, bicarb, baking powder and ground almonds
– grate the raw carrot and apple, squeeze out most of the liquid (set aside for the icing) and fold it into the cake mix along with the cooled melted chocolate
– pour the mixture into your cake tin (I used 2 small loaf tins and had enough left-over for 4 muffin cases) and bake on 170 for 30 – 50 mins 
– once out of the oven and cooled you can ice to your fancy… i’ve simply used the carrot juice beaten with some icing sugar and butter to create this simple icing… the melted dark chocolate adds a depth of colour to the final decoration… 
this months we should cocoa bloggers challenge has vegetables as its theme and thusly I am entering this cake into the challenge… if you wish to take part yourself the challenge is run by Choclette from Chocolate Log Blog and hosted this month by JibberJabberUK
eat and of course, enjoy!

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Comments

  1. Choclette says

    Love the rays of sunshine drizzled on top of this very appealingly dark chocolate cake. I've made no cake this week and I'm feeling that I need a slice of yours – now?

    Thanks for entering it into WSC 🙂

  5. Jibber JabberUK says

    Thanks for entry to this month's We Should Cocoa. I love carrot cake in all forms and the chocolate addition looks irresistible on this wet Sunday afternoon in Yorkshire. My Husband says he's still waiting for chocolate and beetroot cake though!

  6. Baking Addict says

    This looks decadent and delicious! Please send a large slice over 🙂 You can also send it in to Alphabakes unless you have something else in mind for that 🙂

  7. Fresh Foodie says

    You are doing a great job sharing exceptional and individual recipes.
    We recently started with a new idea of delivering gourmet food hampers with products from artisan food producers from specific European regions you only travel on vacation for but not for shopping. Might you be interested to share some ideas and recipes?

  8. StephenC says

    Even though I am not an eater of sweets very often, this does sound lovely, or is it “loverly”? I've posted my farewell from blogging, but will check in with your site from time to time.

  9. Magnolia Verandah says

    Looking very tropical with that rich brown and gold. This cake would have to make you think of warmer climes – just bought some lovely fresh beetroot might try the original recipe with beetroot instead of carrot.