Nutty Carrot Cake with Chocolate Ganache

Sweet Moments: Rega Matok Sweet Moments: Rega Matok
Leave a review

A golden, moist, soft carrot cake, melts in the mouth, studded with nuts to crack at each bite, topped with a rich chocolate coating. Yields 1 9-inch (24-centimeter) round pan

12
Easy Vegetarian Pescatarian Dairy

Contains: Gluten, Dairy, Tree nuts, Egg, Wheat

Directions

Prepare the Cake

  1. Heat the oven to 170 degrees (350 degrees Fahrenheit) and grease a 24-centimeter (9-inch) round baking pan.

  2. In a bowl, beat eggs, brown sugar, honey, water, oil, cinnamon, salt and vanilla until mixed.

  3. Add flour and baking powder and mix just until smooth.

  4. Add grated carrots and nuts and gently fold in until you get a smooth batter.

  5. Pour the batter into the pan and smooth the top. Bake for 40–50 minutes or until the cake is golden, firm, and a toothpick stuck in its center comes out with moist crumbs. Cool completely at room temperature.

Prepare the Chocolate-Honey Ganache Topping

  1. Break the chocolate into cubes and place in a bowl. Add cream and honey and melt together in a microwave or double boiler until everything is melted and the mixture is smooth.

  2. Cool the chocolate cream for about 20 minutes in the refrigerator.

  3. Pour the ganache topping over the cake and let it run slightly over the sides.

  4. Garnish with chopped nuts and serve.

Notes:

Serve at room temperature. Keep the cake in a closed container for up to five days.

Variations:

Honey-free version: Instead of honey use 50 grams (1 and 3/4 ounces) white sugar.

 

Parve version: Instead of whipping cream use coconut cream (at least 17% fat) or parve cream.

Suggested Recipes

Explore

cakes carrot cake chocolate moist nuts rega matok sweet moments
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

0 Comments