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Chocolate Ganache Carrot Cake

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  • Author: Samina Patel
  • Yield: 8 to 10 servings 1x


A soft carrot cake is filled with nuts, made with whole wheat flour, and topped with a rich chocolate ganache for a new, sophisticated take on a classic.


  • 200 grams 7 ounces whole wheat flour, sifted.
  • 1 teaspoon baking soda
  • 1 and ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ginger powder
  • ½ teaspoon cinnamon powder
  • ¼ teaspoon nutmeg powder
  • 75 grams 2.6 ounces mixed nuts, coarsely ground (almonds, cashews, pistachio, walnuts)
  • 150 grams 5.3 ounces brown sugar
  • 3 eggs
  • 100 mls coconut oil
  • 250 grams grated carrots.
  • 150 mls (5 fluid ounces milk)

For the Chocolate Ganache Frosting:

  • 200 grams 7 ounces chocolate
  • 100 mls (3.4 fluid ounces cream)
  • ½ teaspoon sea salt


  1. Preheat oven to 170 degrees Celsius. (340F)
  2. Line a 21 cm (8 inch) cake tin with parchment.
  3. In a clean bowl, mix all dry ingredients.
  4. In another bowl, mix sugar and eggs till combined well. Add the oil and carrots and mix well.
  5. Dump the dry ingredients into the wet ones and mix well till combined.
  6. Pour into prepared cake tin and bake for 30 – 40 minutes or until a skewer inserted in the center of the cake comes out clean.
  7. Let it cool for 15 – 20 minutes. Transfer to a wire rack and let it cool completely.

For the ganache frosting:

  1. Finely chop dark chocolate
  2. Heat cream on medium in a saucepan. When it is slightly warmed and bubbles start to appear along the sides of the saucepan, pour it into the chocolate.
  3. Let it sit for 1 minute; then stir.
  4. Add sea salt and stir again.
  5. It will thicken as it cools.


  1. Take the carrot cake on the serving plate.
  2. Use a spatula to spread the thickened ganache over the cake.
  3. Sprinkle with walnut praline and place chocolate truffles (optional)
  4. Serve.
  • Category: Baking, Cake, Dessert
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