Carrot Cake with Chocolate

Carrot Cake with chocolate. A healthy variant on the well-known carrot cake. The carrot cake is without refined sugars.
It has been a while since I baked a real cake. I usually bake small cakes or muffins, but a ‘real cake’ that has been a while. I had some carrots in the fridge and made a carrot cake! Everybody knows the unhealthy carrot cake with that sweet, white topping, I wanted to do it in a different way. The principle of the carrot cake with spices remained but I made a chocolate topping and it was really good.

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I baked this cake in the weekend and thought it was time to surprise my colleagues with something delicious. Sometimes I do that because I like it. But they also like to see what I am doing and want to try it as well. I told some colleagues what it was and they loved it. The ones that I thought didn’t like vegetables that much I didn’t tell what it was. Only after they told me how delicious it was.

The funny thing is that everybody says ‘oh you don’t really taste the carrot, I like that’. People like the fact that it is in there, but they don’t necessarily want to taste it as well. And actually I kind of have the same thing so this is recognizable to me. I did like the fact they liked it of course.


Preparation time: 20 minutes
Baking time:            60 minutes + 60 minutes resting
Amount:                     1 cake
Special Products:

  • Mixer
  • Grater
  • Brownie mold or oven dish
  • Optional butter tassel
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No refined sugars added

This recipe is not 100% organic, because the pecans are not organically available. All other ingredients in this recipe are organic.

Ingredients
  • 100 grams coconut oil
  • 130 grams honey
  • 4 eggs
  • 600 grams carrots
  • 1 orange
  • 70 grams pecans
  • 110 grams walnuts
  • 7 grams cinnamon
  • 2 grams nutmeg
  • 2 grams fresh ginger
  • 350 grams spelt flour
  • 10 grams baking soda
  • 50 grams dark chocolate

How to make it?

​Preheat the oven on 150 degrees Celsius (302 Fahrenheit). Put the coconut oil in a small pan and melt slowly on low heat fire. Put the honey and eggs in a mixing bowl and add the coconut oil when it has melted. Mix the ingredients with a mixer airy. Start slowly and when the batter becomes more firm you can put the mixer higher.

​​Peel the carrots. You don’t want the dirt from the peel in your carrot cake.

When the carrots are peeled you can grate them on top of the bowl with the coconut oil, honey and eggs. Honestly it was quite a job to grate all the carrots. It can also be because my grater was to small to do so, but it took me quite some time.

​When all carrots are grated you can also grate the peel of the orange on top of the bowl. The peel is quite bitter so don’t use too much and taste. You can always add more, but less is not possible and it will be too bad if the entire carrot cake doesn’t taste good anymore. I had that once with a banana bread that tasted really bitter because I didn’t taste it. That was a good lesson for me to always taste.

When the orange grate is also in the bowl you can add the nuts. I left them as a whole, because it will give a nice bite to the carrot cake. If you prefer smaller pieces you can of course chop the nuts or even crunch them in the food processor.

Mix the ingredients properly. When all ingredients are mixed you can add the nutmeg and cinnamon to it. Cut the ginger into really small pieces and add together with the spelt flour and baking soda. If you don’t have fresh ginger you can also use ginger powder.

Mix all ingredients properly into a nice dough. Put a piece of baking paper in the mold and divide the dough over it. Bake the carrot cake for approximately 60 minutes in a preheated oven. Pay attention that the baking time may differ per oven.

When the carrot cake comes out of the oven it needs to cool down for 60 minutes before you can cover it with the chocolate.

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                After that you can melt the chocolate au                       bain marie. Fill half a pan with water and                    put on low heat fire. In this pan you set a                      smaller pan and lay the chocolate in it.                          The chocolate will melt in the top pan                          because of the warmth from the bottom                      pan. This is a really easy way to melt the                      chocolate.

​When the chocolate has melted you can cover the carrot cake with it. I used a butter tassel to do so and that worked perfectly.

Put the carrot cake in the fridge for the chocolate to harden.

When the chocolate has harden you can enjoy a piece of this delicious carrot cake.
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