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Chocolate Glazed Carrot Cake

Veronica Lavenia
A soft, moist cake with a delicate flavor. Ideal for dipping in milk, it is perfect also as a dessert after a light meal. In this recipe, pistachio is the ingredient that makes the difference.
Course Baking
Servings 6 to 8 servings


  • 100 g 3½ oz pistachios
  • 50 g 2 oz toasted whole almonds
  • 80 g 2 ¾ oz dark brown sugar
  • 3 carrots
  • Pinch of sea salt
  • 1 egg
  • 150 g 5 oz brown rice flour, sifted
  • 15 g ½ oz organic baking powder
  • 100 g 3½ oz 80% dark chocolate
  • 1 orange zest
  • 2 tablespoons sliced almonds


  • Preheat the oven to 180°C (350°F/Gas 4). Lightly grease and line a 22 cm (81/2 inch) springform tin with baking paper.
  • In a blender, process the pistachios and almonds with the sugar and set aside.
  • Peel and grate the carrots and mix with a pinch of salt. Add the egg, flour and baking powder and mix quickly. Add to the pistachio and almond mixture.
  • Pour the batter into the baking tin. Bake for 40 minutes, or until lightly golden.
  • Meanwhile, melt the chocolate in a double boiler and add the orange zest.
  • When the cake is still warm, pour the chocolate glaze over and sprinkle with the sliced almonds.