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MODERATE 8 SERVES 30 MIN PREP 45 MIN COOKING

This Haigh’s chocolate carrot cake is delicately spiced and beautifully bright — cinnamon, cardamom and clove folded through a crumb enriched with Greek yoghurt, walnuts, coconut, and citrus zest. Topped with an orange and cardamom cream cheese frosting, this is a deeply aromatic cake designed to pair beautifully with Haigh’s chocolate.

Ingredients

  • 2 ¼ cups carrot, grated (approx. 2 large carrots)
  • 1 cup (160g) plain wholemeal flour
  • ¹⁄₃ cup (35g) cocoa powder, sifted
  • 1¹⁄₃ cups (295g) raw caster sugar
  • 1 cup (75g) desiccated coconut 
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cardamom
  • ¹⁄₈ teaspoon ground cloves
  • ½ cup (50g) walnuts, coarsely chopped
  • 100g Haigh’s dark chocolate pastilles, 
    roughly chopped
  • ¾ cup (180ml) olive oil
  • 4 extra-large eggs, lightly beaten
  • ½ cup (140g) Greek style yogurt
  • 1 teaspoon finely grated orange zest 
  • 1 teaspoon finely grated lemon zest
Orange & Cardamom Cream Cheese Frosting
  • 125g cream cheese, softened
  • 125g unsalted butter, softened
  • 1½ cups (240g) icing sugar, sifted
  • 1 tsp finely grated orange zest 
  • ¼ tsp ground cardamom
  • ¹⁄₃ cup walnuts, roughly chopped
  • 20g Haigh’s dark chocolate pastilles, shaved

Method

  1. Preheat oven to 180°C (160°C fan-forced) and line bases of 2 x 20cm springform cake tins with baking paper and spray sides with oil.
  2. For the cake, combine grated carrot, flour, cocoa, sugar, coconut, baking powder, bicarbonate soda, spices, walnuts and chocolate together in a large mixing bowl, stirring until well combined.
  3. In a large jug combine oil, eggs, yoghurt and zests together, whisking until well combined.
  4. Pour over the carrot mixture, stirring until well combined. Evenly divide cake batter between prepared cake tins and bake in preheated oven for 45 minutes or until a skewer comes out of the centre of each cake cleanly. Remove from oven and allow to cool.
  5. For the frosting, combine cream cheese, butter, icing sugar, zest and cardamom together in the bowl of an electric mixer, beating until light and fluffy. 
  6. To serve, place one cake on a cake plate or stand. Spread half the frosting on top, followed by the second cake. Spread remaining icing over top of cake. Decorate with chopped walnuts and shaved chocolate.

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