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Chocolate Hazelnut Carrot Cake

Chocolate Hazelnut Carrot Cake

  • Prep Time: 40 minutes (+ overnight chilling)
  • Cook Time: 35 to 40 minutes
  • Servings: 12

A chocolate lover’s version of the classic carrot cake.

Spiced just right and covered in cream cheese icing, this carrot cake is a birthday party favourite.



  1. Preheat oven to 350°F (180°C). Grease two 9-inch (2L) cake pans. Finely chop chocolate and place in a bowl. Heat milk just to boiling. Pour over chocolate and stir gently until melted. In a separate bowl, whisk flour with baking powder, baking soda, salt and spices.
  2. In a large bowl, using a mixer on medium, beat oil with sugar, eggs and vanilla for 3 minutes. Beat in chocolate. Add flour mixture. Stir with a spoon until even in colour. Stir in carrots. Divide batter between pans.
  3. Bake 35 to 40 minutes, or until cakes are springy when tapped. Remove pans to cooling racks. After 5 minutes, run a knife around sides of cakes. Turn out of pans. Invert and cool on racks. (Covered cake will keep well at room temperature for 2 days.)
  4. To assemble a layered cake, slice each cake horizontally in half. Place top half of 1 cake, dome-side down, on a platter. Spread with a quarter of the icing (see instructions, below), leaving a narrow border around the cake. Lay bottom part of that cake on top, cut-side down. Repeat spreading and layering. Refrigerate overnight before serving.

Cream Cheese Icing

  1. Bring butter and cream cheese to room temperature. Beat together with 1 tsp vanilla until creamy. Gradually beat in icing sugar.