Chocolate and Carrot Cake without Butter

Ingredients

• 200 g Cooked carrots (Peeled then steamed until tender)
• 200 g 60% dark chocolate (for cooking) (To melt, reserve 50‑100 g for the glaze)
• 3 Eggs (Size L)
• 80 g Whole sugar (Reduced compared to a classic recipe)
• 1 packet Vanilla sugar (Approximately 8 g)
• 100 g Wheat flour (Sift with the other dry ingredients)
• 100 g Almond powder (Acts as the gluten‑free “flour” part)
• 1 teaspoon Baking powder
• 1 pinch Fleur de sel (To slightly enhance the flavor)
• 2 tablespoons Grape seed oil (optional for the batter) (30 ml, adds softness)
• 1 teaspoon Grape seed oil (for the glaze) (5 ml, keeps the chocolate shiny)

Instructions

1. Cooking the carrots

   Peel the carrots, cut them into pieces and steam for 15 minutes until they are very tender.

   Time: PT15M

2. Carrot purée

   Transfer the cooked carrots to the blender and blend for 2 minutes until a smooth purée is obtained.

   Time: PT2M

3. Egg‑oil mixture

   In a large bowl, beat the 3 eggs with the 2 tablespoons of grape seed oil until the mixture is homogeneous.

   Time: PT2M

4. Incorporating the purée

   Add the carrot purée to the egg‑oil mixture and stir until fully incorporated.

   Time: PT1M

5. Adding sugars and vanilla

   Incorporate 80 g of whole sugar and the packet of vanilla sugar, mix until completely dissolved.

   Time: PT1M

6. Melting the chocolate

   Place 200 g of dark chocolate in a microwave‑safe bowl, add 1 teaspoon of grape seed oil, heat for 30 seconds, stir, repeat until the chocolate is smooth.

   Time: PT3M

7. Chocolate‑batter mixture

   Pour the melted chocolate into the bowl containing the batter and mix gently until a homogeneous batter is obtained.

   Time: PT2M

8. Preparing the dry ingredients

   Sift 100 g wheat flour, 100 g almond powder, 1 teaspoon baking powder and a pinch of fleur de sel into a container.

   Time: PT3M

9. Incorporating the dry ingredients

   Add the sifted dry ingredients to the wet batter and mix just enough for the batter to be homogeneous.

   Time: PT2M

10. Filling the pan

    Lightly butter (or oil) the 18 cm pan, pour in the batter and smooth the top with a spatula.

    Time: PT1M

11. Baking

    Bake the cake at 180 °C for 25 minutes. The centre should be slightly wobbly but the top golden.

    Time: PT25M

    Temperature: 180°C

12. Cooling

    Remove the cake from the oven, let it rest 10 minutes in the pan, then unmold onto a rack to cool completely.

    Time: PT10M

13. Preparing the glaze

    Melt the reserved 50‑100 g chocolate with 1 teaspoon grape seed oil in the microwave (30 s, stir, repeat) until a smooth ganache is obtained.

    Time: PT2M

14. Glazing the cake

    Pour the chocolate glaze over the top of the cooled cake, let set for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

4 g

Ingredient Substitutions

• Instead of Cooked carrots: Pumpkin purée, Apple compote
• Instead of 60% dark chocolate (for cooking): 70% dark chocolate, Milk chocolate (different taste)
• Instead of Eggs: Apple compote (¼ cup per egg)
• Instead of Whole sugar: Cane sugar, Coconut sugar
• Instead of Vanilla sugar: Vanilla extract + sugar
• Instead of Wheat flour: Rice flour (for gluten‑free version)
• Instead of Almond powder: Hazelnut powder, Homemade almond flour
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Fleur de sel: Sea salt
• Instead of Grape seed oil (optional for the batter): Sunflower oil, Canola oil
• Instead of Grape seed oil (for the glaze): Melted coconut oil, Sunflower oil

Equipment Needed

• Steamer or pot with a steaming basket
• Blender or immersion blender
• Mixing bowl
• Whisk
• Fine sieve
• 18 cm cake pan (diameter)
• Silicone spatula
• Oven
• Microwave‑safe bowl
• Cooling rack (optional)
• Fine‑blade knife (optional)

Critical Steps — Do Not Skip

• Steaming the carrots until tender
• Achieving a perfectly smooth carrot purée
• Melting the chocolate without burning it
• Baking at 180 °C for the specified time
• Glazing the cake with melted chocolate

Chef Tips from the Video

• Use high‑quality couverture chocolate (minimum 60%) for an intense flavor and a glossy glaze.
• Sifting the almond powder avoids coarse pieces and makes the cake texture finer.
• A pinch of fleur de sel enhances the chocolate flavor and balances the sweetness.

Troubleshooting

Storage

Refrigerator: Store the cake covered for 3‑4 days in the refrigerator.

Freezer: Wrap tightly and freeze for up to 1 month.

Room temperature: At room temperature, the cake keeps for 2 days in an airtight container.

Make-Ahead Tips

• Cook the carrots and puree them the day before; keep refrigerated.
• Melt the chocolate for the cake and keep it in a bain‑marie until ready to incorporate.
• The glaze can be prepared ahead and gently reheated before drizzling over the cake.