Residents enjoyed a delicious chocolate carrot cake slice for our Easter morning tea. Try the recipe for yourself.
Preparation time: 20 minutes
Total cooking time: 40 minutes
Makes a 30 x 20 cm (12 x 8 inches) cake
1 cup oil
1 cup self-raising flour, sifted
1 teaspoon bicarbonate of soda
2 teaspoons ground cinnamon
2 tablespoons cocoa powder
1 cup dark chocolate
2 cups grated carrot
1/3 cup (110g 3/2/3 oz) golden syrup
250g cream cheese
1/3 cup icing sugar
100g white chocolate, melted
Preheat oven to moderate 180 degrees fan. Brush tin with melted butter or oil. Line base and sides with baking paper.
- Place oil, eggs and sugar in a large bowl. Whisk until well combined. Add flour, soda, cinnamon and cocoa; fold in chocolate and stir until combined.
- Stir in carrot and syrup until smooth. Pour into tin; smooth surface. Bake 40 minutes or until skewer comes out clear if inserted in centre. Cool; spread with Topping. Decorate if desired.
- TO MAKE TOPPING: Using electric beaters, beat cream cheese and sugar until creamy. Add chocolate; beat until light and fluffy.