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Chocolate Carrot Cake

A wonderful family activity this Easter

45 minutes


  • 2 Eggs
  • 210ml Macadamia nut oil (or vegetable oil)
  • 80g Lindt Excellence 70%
  • 180g Caster sugar
  • 245g Plain flour, sifted
  • 5g Bicarb soda
  • 2g Baking powder
  • Pinch Sea salt
  • 1/2 tsp Ground cinnamon
  • 1/2 tsp Mixed spice
  • 60g Sultanas
  • 65g Dried apricots, chopped
  • 200g Carrots, grated
  • 60g Macadamia nuts, roasted
  • 70g Walnuts
  • 120g Lindt Excellence 70%, in chunks
  • 80g Lindt Excellence Milk Chocolate, in chunks
  • 250g Cream cheese
  • 1/2 Lemon, juice and zest
  • 6-7 Melted white Lindor truffles
  • Roasted mixed nuts to decorate


Step 1.

Place a small amount of the oil in a saucepan along with the 80g of Lindt Excellence 70%

Step 2.

Gently heat until the chocolate is melted

Step 3.

Combine the eggs, sugar, oil and the chocolate mixturein the bowl of your electric mixer. Give it a quick stir

Step 4.

Mix in the dry ingredients until they are fully coated

Step 5.

Stir in the fruit, carrots and nuts and lastly stir in the chocolate chunks

Step 6.

Transfer the cake mixture into a greased and lined baking tin and bake for 25-30 mins at 180 degrees until a skewer comes out clean

Step 7.

Allow to cool fully before icing

Step 8.

For the icing, soften the cream cheese and lemon in an electric mixer with a paddle attachment

Step 9.

Mix in the melted Lindor truffles and allow to set

Step 10.

Generously top the carrot cake with the cream cheese mixture and decorate with some roasted mixed nuts, some chocolate decorations, a dust of icing sugar

Step 11.

You can now enjoy and share with your loved ones the perfect Easter Chocolate Carrot Cake!


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