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Easter Carrot Drizzle Cake

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.

Serves 10-12 generous (one 10cm tall 18cm Ø ring)

15-30 minutes

Lindt DESSERT Premium Dark




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

Chocolate Disc

  • 90g Lindt DESSERT Premium Dark, tempered
  • Little Ground Ginger

Chocolate Drizzle

  • 90g Lindt DESSERT Premium Dark  
  • 90ml Cream
  • 20g Glucose
  • 20g Butter, unsalted

Light Cream Cheese Icing

  • 375g Cream Cheese
  • 90g Butter, unsalted and soft
  • 130g Pure icing sugar, sifted
  • Little Vanilla bean paste

  • Lindt Easter chocolate to decorate

Ginger provides a delightful and refreshing twist but can be swapped with coriander or left out.


  • 1

    For the cake

    • Preheat the oven to 170°C

  • 2


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

  • 4

    Stir in

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

  • 5

    Place mixture

    • Into greased tall cake ring, cover top with some foil to prevent the top of 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 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 the 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 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 a disc of chocolate.
      Cover disc with more icing and top with second cake layer.

  • 11


    • With the next layer and finally mask the entire cake with icing.

  • 12


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


DESSERT Premium Dark

DESSERT Premium Dark

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