Chocolate Easter carrot cake

A traditional Easter recipe with a deliciously indulgent twist that all the family can enjoy.

• Preparation: 15 mins
• Cooking: 30 mins
• Serves: 8

What you need:

• 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
• 1/2tsp Ground cinnamon
• 1/2tsp Mixed spice
• 60g Sultanas
• 65g Dried apricots, chopped

What you do:

1. Place a small amount of the oil in a saucepan along with the 80g of Lindt Excellence 70%. Gently heat until the chocolate is melted.
2. Combine the eggs, sugar, oil and the chocolate mixture in the bowl of your electric mixer. Give it a quick stir.
3. Mix in the dry ingredients until they are fully coated. Stir in the fruit, carrots and nuts and lastly stir in the chocolate chunks.
4. Transfer the cake mixture into a greased and lined baking tin and bake for 25-30 mins at 180o until a skewer comes out clean. Allow to cool fully before icing.
5. For the icing, soften the cream cheese and lemon in an electric mixer with a paddle attachment. Mix in the melted Lindor truffles and allow to set.
6. Finishing touches
7. 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.
8. You can now enjoy and share with your loved ones the perfect Easter Chocolate Carrot Cake!

Cook's tip:

Be creative with your decorations. Lindt Gold Bunnies will turn this beautiful cake into a fun recipe for the kids!

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