Easter Chocolate Carrot Cake
1 Cake
Lindt Excellence 70% Dark
15-30 minutes

This decadent twist on a classic carrot cake includes delicious Lindt milk chocolate chunks, and a White Lindor & cream cheese icing

1/4 tsp Sea salt

300g Carrots, grated

105g Walnuts, chopped

90g Macadamia nuts, roasted and chopped

50ml Cognac or Brandy

180g Lindt Excellence 70%, in chunks

120g Lindt Excellence Milk Chocolate, in chunks

315ml Macadamia nut oil or vegetable oil, divided

120g Lindt Excellence 70%

3 Eggs

270g Icing sugar

365g All-purpose flour, sifted

7g Baking soda

3g Baking powder

1 1/2 tsp Ground cinnamon


500g Cream cheese, softened

45 mL Lemon juice

5g Finely grated lemon zest

12 White Lindor Truffles, melted

Roasted mixed nuts, chocolate curls or icing sugar, for garnish



Place 15 mL oil in a small saucepan along with the 120g 70% chocolate. Gently heat until chocolate is melted.

Combine the remaining oil, eggs, sugar and the chocolate mixture in the bowl of an electric mixer. Give it a quick stir to help dissolve the sugar.

In a separate bowl, stir the flour with the baking soda, baking powder, cinnamon and salt. Slowly beat into the wet mixture.

Stir in the carrots, walnuts, macadamia nuts and cognac. Stir in the 180g 70% and milk chocolate chunks.

Divide the batter evenly between three 8-inch greased and lined cake pans. Bake for 30 minutes or until a tester comes out clean when inserted into the centre of the cake. Transfer to a wire rack to cool completely.



Place the cream cheese, lemon juice and zest in the bowl of an electric mixer. Beat until creamy. Mix in the melted White Lindor Truffles. Chill in the refrigerator until set.

Spread the icing over the top of each layer. Place the bottom layer on a cake stand and top with remaining iced cakes.

Finishing touches: Top the iced cake with some roasted mixed nuts, Lindt Gold Bunnies or Lindor Eggs, chocolate curls or a dust of icing sugar.