Carrot Cake with Chocolate Glaze


IMG_1825IMG_1839Fiesta Friday Party, Today I bring a Carrot Cake with Chocolate Glaze. This dessert is perfect for Fall Season, even if I live in a sunny country.

This recipe comes from an Indian book called The Anger of Aubergines from Bulbul Sharma, a book that I found in a small French library when I was living in Canada a long long time ago! A book with 12 stories, after each story you have a recipe. For those who love cooking like me, it’s a treat. I hope you will enjoy the recipe and also the book. I have slightly modified the recipe for my taste buds, but it is mainly from the book!

Thank you  Angie, from Fiesta Friday  to create this delightful weekly party and also thanks to Hilda from Along the Grapevine and Julianna from Foodie On Board for co-hosting this week’s fiesta!

Serves 10 (generous slices)

Ingredients:For the cake

  • 400g of wheat flour or plain flour or all purpose flour
  • 11g of baking powder
  • A pinch of salt
  • 250g of white granulated sugar
  • 2 teaspoons of cinnamon
  • 1 1/2 teaspoon of powdered cloves
  • 4 eggs
  • 360ml of sunflower oil
  • 200g of ground walnuts
  • 100g of dried raisins
  • 400g of grated carrots


  1. Grease and flour a round pan of 23 cm (not a small one) and set aside.
  2. Preheat the oven to 180C degrees.
  3. In a large bowl add the dried ingredients together, flour, baking powder, salt, sugar, cinnamon, powdered cloves, walnuts and dried raisins.
  4. Mix with a wooden spoon.
  5. Add the eggs and mix.
  6. Pour the sunflower oil and mix.
  7. Finally add the grated carrots.
  8. The mixture is thick and sticky.
  9. Pour the mixture into the pan and bake for 1 hour depending your oven or until a toothpick inserted in the center comes out clean.
  10. Remove from the oven and allow to cool for 30 minutes.

Ingredients: For the chocolate glazing

  • 250g of dark chocolate (Excellence Lindt 70% of cocoa)
  • 200ml of liquid cream (Elle&Vire for me)
  • 120g of soft butter


  1. In a pan add the dark chocolate and the liquid cream.
  2. Cook on a medium heat, stir until the chocolate and the liquid cream melted together.
  3. Remove from the heat and add slowly the soft butter.
  4. Whisk gently to incorporate the butter.

Final procedure:

  1. In a serving plate add the carrot cake and pour slowly the chocolate on the top of the cake, you can use a spatula for the edges.
  2. Place the cake into the refrigerator for 48 hours and serve 2 days after and decorate with walnuts or silver pearls (this carrot cake should be eaten cold).

The cake smells like cinnamon and the powdered clove brings a spicy taste, perfect for autumn! The dark chocolate brings a bitter taste to balance with the sweetness of the cake, and served best with a Jasmine tea.

Bon Appétit.

PS: I opted for a chocolate glaze, I like the contrast of the dark chocolate and the carrots when you cut the cake (and the taste!!).

64 thoughts on “Carrot Cake with Chocolate Glaze

  1. Loved the clicks Marghy! And what an interesting way to eat carrot cake. I could have never gained a carrot cake dressed in chocolate ganache dressing. The book Sounds really interesting …I will look for it :).
    Saving this recipe to try!
    Applause to you and Bulbul Sharma for creating it :).

  2. Wow, Linda…this cake is gorgeous. The chocolate glaze looks absolutely perfect! I’ve always made carrot cake with a cream cheese frosting, but the chocolate…mmmm…a delicious alternative. ❤

    • Thank you for your lovely comment, Nancy 🙂 This chocolate glaze is easy to make and not very sweet, you can add a milk chocolate with nuts too, very tasty. This cake taste better cold. ❤

  3. That is such a beautiful cake!! Interesting combo – carrot cake with chocolate. and a beautiful spatula. Seriously though, I do always love your presentation. 🙂

    • Thank you so much Tasneem 🙂 It is a very agreeable cake and combination, different but tasty.
      A bout Elle&Vire, the products are on sale everywhere but you have a large choice in Carrefour and Géant.

  4. Pingback: Fiesta Friday #37 | The Novice Gardener

  5. You never cease to amaze me with your beautiful desserts. But I am equally intrigued by this book you refer to. I see it is still available at amazon, so will read some of the reviews before I decide to get a copy, but with a title and a recipe like that, I think it must be good.

    • Thank you very much Hilda. This cake always reminds me autumn in Canada. This book is a little treasure for all the food lovers . I think you will like it.
      Thank you for co-hosting this week Fiesta Friday.

  6. Linda, an absolutely gorgeous looking cake and I like the chocolate glaze for a change, which makes yours a definite cake to try. I haven’t had carrot cake for ages and if I had not made chocolate cookies, this would be a must today. Have lovely week, Nicole

    • Thank you very much, Nicole 🙂 This is an easy and quick carrot cake to make and I wanted something different, a contrast with the dark chocolate and the carrots for the top of the cake.
      Have a lovely weekend.

  7. I love the idea of having a chocolate glaze instead of the regular white one. Chocolate has to be amazing with the taste of the carrots and walnuts. Btw the glaze you’ve made is perfectly done, bravo!

  8. I love carrot cake and yours looks amazing. 🙂 I think I’m gonna give it a try with chocolate glaze as I normally prepare it with cream cheese frosting.

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