Chocolate and Carrot Cake

Ingredients

• 200 g Dark baking chocolate (minimum 55% cocoa) (break into pieces to facilitate melting)
• 150 g All-purpose flour (If the flour does not contain leavening, add 1 teaspoon of baking powder)
• 50 g Granulated sugar (Small amount as the carrots already provide natural sugar)
• 200 g Carrots (Peeled, cut into pieces and boiled 15 min, then pureed)
• 2 Eggs (At room temperature)
• 70 g Toasted chopped hazelnuts (Divide 50 g into the batter and 20 g for decoration)
• 5 g Baking powder (1 teaspoon, only if the flour does not contain leavening)
• 1 pinch Fleur de sel (Optional, to enhance the chocolate flavor)

Instructions

1. Cooking the carrots

   Place the carrot pieces in a saucepan of boiling water, cover and cook for 15 minutes until very tender.

   Time: PT15M

2. Carrot purée

   Drain the carrots, place them in the immersion blender bowl and blend into a smooth purée (about 2 minutes).

   Time: PT2M

3. Melting the chocolate

   Cut the chocolate into pieces, place in a heat‑proof bowl and melt in the microwave in 30‑second intervals, stirring between each, until smooth (about 2 minutes). Let cool to room temperature.

   Time: PT2M

4. Egg‑sugar mixture

   In the bowl, crack the eggs, add the sugar and whisk on medium speed until the mixture becomes frothy and slightly pale.

   Time: PT3M

5. Incorporating the carrot purée

   Pour the carrot purée into the egg‑sugar mixture and stir with a spatula until a homogeneous orange batter is obtained.

   Time: PT2M

6. Adding the melted chocolate

   Fold in the melted chocolate (already cooled) into the batter, mixing gently to avoid dropping the temperature.

   Time: PT1M

7. Adding flour and leavening

   Sift the flour (and baking powder if needed) directly into the bowl and gently fold with the spatula until the batter is smooth, without over‑mixing.

   Time: PT1M

8. Hazelnuts and fleur de sel

   Add 50 g of toasted chopped hazelnuts to the batter, then a pinch of fleur de sel. Reserve 20 g of hazelnuts for decoration.

   Time: PT2M

9. Transfer to the pan

   Pour the batter into the previously greased rectangular pan or lined with parchment paper. Smooth the surface with the spatula and sprinkle the top with the reserved 20 g of hazelnuts.

   Time: PT2M

10. Baking

    Bake the cake at 175 °C for up to 20 minutes. Check doneness by inserting a knife tip: it should come out slightly moist.

    Time: PT20M

    Temperature: 175°C

11. Cooling and serving

    Remove the cake from the oven, let rest 10 minutes in the pan, then unmold onto a rack and let cool completely before cutting into 8 portions.

    Time: PT10M

Nutrition Facts

Calories

310

Protein

5-6 g

Carbohydrates

30 g

Fat

16 g

Fiber

2 g

Ingredient Substitutions

• Instead of Dark baking chocolate (minimum 55% cocoa): 70% dark chocolate, Milk chocolate (milder taste)
• Instead of All-purpose flour: Gluten-free flour, Whole wheat flour
• Instead of Granulated sugar: Coconut sugar, Erythritol
• Instead of Carrots: Pumpkin purée, Butternut squash
• Instead of Eggs: Apple sauce purée (for egg-free version)
• Instead of Toasted chopped hazelnuts: Sliced almonds, Pecans
• Instead of Baking powder: Baking soda (½ teaspoon)
• Instead of Fleur de sel: Sea salt

Equipment Needed

• Saucepan
• Immersion blender (or food processor)
• Mixing bowl
• Silicone spatula
• Rectangular pan (20 × 10 cm)
• Oven
• Scale or measuring cup
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Cooking the carrots until fully tender
• Melting the chocolate without burning
• Letting the chocolate cool before incorporating
• Do not over‑mix after adding the flour
• Baking: monitor colour and texture

Chef Tips from the Video

• Toast the hazelnuts dry before chopping to intensify their aroma.
• Use 70% dark chocolate for a stronger flavor, or milk chocolate for a milder version.
• Grate a small amount of raw carrot into the batter for extra texture and colour.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Wrap each slice in cling film then place in a freezer bag, up to 2 months.

Room temperature: At room temperature, the cake stays fresh 1 day, protected from humidity.

Make-Ahead Tips

• The cake keeps very well; you can prepare it the day before and gently reheat before serving.
• Slices can be frozen individually and thawed in the refrigerator before consumption.