Surprise Carrot Cake PT270M https://img3.recipesrun.com/201907/2019/1028/0f/2/223246/300x200x90.jpg Not only is this cake totally delicious, with rich, dark chocolate sponge, gooey chocolate icing and crumbled cookie topping, but it also contains a special Easter surprise. Impress your guests as you serve up this Easter treat - as each slice of chocolatey-goodness unveils a hidden carrot. Bake according to the recipe but stop before adding decoration or icing if called for. Allow cooling completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months. 16 servings Ingredients: 6 cookies, split, cream removed and crushed 250 g ready-made green fondant icing cornflour, for dusting 2 tbsp. icing sugar, sifted 2 tbsp. double cream 25 g unsalted butter 100 g good quality plain chocolate 2 tbsp. boiling water 125 g good quality dark chocolate 2 tsp. vanilla essence 1 tsp. bicarbonate of soda 7 tbsp. good quality cocoa powder 125 g plain flour, sifted 125 g self-raising flour, sifted 4 medium eggs 350 g light soft brown sugar 300 g butter, softened 1 tsp. yellow food colouring 1 tsp. red food colouring 150 g self-raising flour 2 small eggs 150 g caster sugar 150 g butter, softened
Sponsored Links

Surprise Carrot Cake

Not only is this cake totally delicious, with rich, dark chocolate sponge, gooey chocolate icing and crumbled cookie topping, but it also contains a special Easter surprise. Impress your guests as you serve up this Easter treat - as each slice of chocolatey-goodness unveils a hidden carrot. Bake according to the recipe but stop before adding decoration or icing if called for. Allow cooling completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Read More
Surprise Carrot Cake
    01 Information
    • Grade medium
    • Serving 16 servings
    • Calorie 595 Kcal
    • Prep Time 180 Mins
    • Cook Time 90 Mins
    • Total Time 270 Mins
    02 Ingredients
    • Icing
      • 6 cookies, split, cream removed and crushed
      • 250 g ready-made green fondant icing
      • cornflour, for dusting
      • 2 tbsp. icing sugar, sifted
      • 2 tbsp. double cream
      • 25 g unsalted butter
      • 100 g good quality plain chocolate
    • Chocolate Cake
      • 2 tbsp. boiling water
      • 125 g good quality dark chocolate
      • 2 tsp. vanilla essence
      • 1 tsp. bicarbonate of soda
      • 7 tbsp. good quality cocoa powder
      • 125 g plain flour, sifted
      • 125 g self-raising flour, sifted
      • 4 medium eggs
      • 350 g light soft brown sugar
      • 300 g butter, softened
      • 1 tsp. yellow food colouring
      • 1 tsp. red food colouring
      • 150 g self-raising flour
      • 2 small eggs
      • 150 g caster sugar
      • 150 g butter, softened
    Sponsored Links
    Sponsored Links
    03 Method
    • Step 1
      Preheat the oven to gas 4, 180°C, fan 160°C. Lightly grease and line a 2lb loaf tin with non-stick baking paper.
    • Step 2
      Place the butter and sugar into a mixing bowl and cream with a wooden spoon or electric hand whisk until light and fluffy. Add the eggs and flour and beat until smooth. Add the food colouring to produce a vibrant orange mixture.
    • Step 3
      Spoon into the base of the loaf tin and bake for 20-25 mins until well risen and a skewer inserted comes out clean. Allow to cool for 10 mins in the tin then remove (but keep in the baking paper) and cool on a wire rack.
    • Step 4
      Once completely cool, discard the paper – leave the cake upright and use a long serrated knife to level the top of the cake. Cut a 'V' shape from the sponge, cutting from the top of the cake (about 2.5cm in from the edge), down to the centre of the base, on both sides.
    • Step 5
      Grease and line the same loaf tin with non-stick baking paper and place the 'V' carrot shape in the middle of the tin, with its widest side down.
    • Step 6
      Now make the chocolate cake mixture. Cream the butter and soft brown sugar with a wooden spoon or electric hand whisk until light and fluffy, then add the eggs and the sifted flours, cocoa powder, bicarbonate of soda and vanilla essence and beat well until smooth.
    • Step 7
      Place the chocolate in a heatproof bowl over a pan of gently simmering water and stir until melted. Pour the melted chocolate into the cake mix and mix well then add the boiling water to loosen the mixture a little.
    • Step 8
      Spoon the mixture carefully around the ‘carrot’ in the tin making sure it reaches the corners then bake in the same temperature oven for about an hour, or until a skewer inserted comes out clean.
    • Step 9
      Remove from the oven and allow to cool in the tin for 15 mins before removing from the tin and placing in its paper on a wire rack to cool completely.
    • Step 10
      To make the icing, put the chocolate and butter in a heatproof bowl and place over a pan of gently simmering water – stir until melted. Add the cream and the icing sugar and stir again until thick and glossy. Turn the heat off but leave the bowl over the warm water until ready to use.
    • Step 11
      Using a large, serrated knife, cut the top from the cooled cake to level. Turn upside down and place onto a board or serving plate. Spoon the chocolate icing over the surface, spreading to allow the icing to drizzle down the sides of the cake. Sprinkle with the crushed biscuits, spooning them down the centre of the cake.
    • Step 12
      Lightly dust the work surface with cornflour and roll out the green fondant icing. Cut out carrot-top shaped leaves with a knife and place each leaf over a rolling pin and allow to dry for 1-2 hours until reasonably firm.
    • Step 13
      Using a skewer, make approx 5-6 holes through the cookie crumbs, into to the cake and place the fondant leaves in clusters, allowing the crumbs to support them. Serve in slices, each with a surprise carrot shape inside!
    04 Author
    Tracy Tracy
    106 Recipes
    Sponsored Links