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Dairy
Easy
12 Servings
Allergens 
1 Hour
Diets
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
4 large eggs
2/3 cup (160 grams) dark brown sugar
1/4 cup (80 grams) Gefen Honey (or maple syrup or silan)
1/3 cup (80 milliliters) water
2/3 cup (180 milliliters) oil
1 teaspoon ground cinnamon
pinch of salt
1/2 teaspoon Gefen Vanilla Extract
2 cups (280 grams) flour
2 teaspoons Haddar Baking Powder
4 large carrots, thinly grated
7 ounces (200 grams) walnuts or hazelnuts, coarsely chopped
5 and 1/3 ounces (150 grams) Elite 70% Dark Chocolate
1/2 cup (125 milliliters) whipping cream
1 teaspoon Gefen Honey
1 and 3/4 ounces (50 grams) hazelnuts, coarsely chopped
Heat the oven to 170 degrees (350 degrees Fahrenheit) and grease a 24-centimeter (9-inch) round baking pan.
In a bowl, beat eggs, brown sugar, honey, water, oil, cinnamon, salt and vanilla until mixed.
Add flour and baking powder and mix just until smooth.
Add grated carrots and nuts and gently fold in until you get a smooth batter.
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.
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.
Cool the chocolate cream for about 20 minutes in the refrigerator.
Pour the ganache topping over the cake and let it run slightly over the sides.
Garnish with chopped nuts and serve.
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