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Easter Carrot Layer Cake with whipped Ganache

A generous and decadent carrot cake filled with rich, whipped ganache. Perfect for Easter Sunday.

8-10 generous portions

30-45 minutes

Lindt DESSERT Baking Chocolate



Whipped Ganache

  • 300g Cream
  • 200g Crème Fraîche
  • ~60g Caster sugar  
  • 40g Glucose
  • Pinch of salt 
  • 400g Lindt DESSERT 70% Cocoa 
  • 100g Butter, unsalted 

For the Cake

  • 340g Carrots after peeling and taking off tops, chopped
  • 240g Vegetable oil (such as sunflower)
  • Little vanilla bean paste 
  • 100g Lindt Excellence Extra Silky White, finely chopped 
  • 3each Eggs 
  • 1each Egg Yolk
  • 400g Caster sugar
  • 260g Plain flour 
  • 2tsp Baking powder

This moist cake lends itself for any occasion, not just for Easter.


  • 1


    • The Ganache a day in advance and leave at room temperature overnight.

  • 2

    For the ganache

    • Bring the cream, Crème Fraîche, sugar, glucose and salt to the boil.

  • 3


    • Over the chocolate and create a smooth, silky mixture by blending it with a stick blender.

  • 4


    • The butter and continue to mix until incorporated.

      Cover directly with clingfilm and leave at room temperature until required.

  • 5

    For the Cake

    • Preheat the oven preheat the oven to 180°C

  • 6


    • The carrot, oil, vanilla and finely chopped chocolate in a jug and with a stick blender blitz until smooth.

  • 7

    In the bowl of your electric mixer

    • Combine the eggs and yolk and whisk on medium speed until light and frothy.

  • 8


    • Add the sugar and continue to whisk.

  • 9


    • First the carrot mixture and then gently fold in the flour and baking powder.

  • 10


    • The cake batter into 3x 18cm cake rings.

  • 11


    • For about 30-40 minutes. (Until a skewer comes out clean).

  • 12

    To assemble the cakes

    • Trim each of the cakes to level and place the first onto a serving plate.

  • 13


    • The ganache either with a whisk or with the electric mixer until slightly aerated.

  • 14

    Transfer the Ganache

    • Into a disposable piping bag and for the edged nozzle effect, cut the hole on an angle.

  • 15


    • Lines from the side of the cake to the centre.

  • 16


    • With the next layer of cake and repeat piping until the third layer of cake is topped with the ganache.

  • 17


    • With some Lindt Easter chocolates and serve.


DESSERT 70% Cocoa

DESSERT 70% Cocoa

Create unforgettable desserts with the Lindt Dessert 70% Cocoa to add the ultimate intensity and richness that is sure to impress.