Carrot cake with chocolate

Carrot cake with chocolate

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Marcos Fábio

A classic recipe in a gluten and milk-free version so everybody can enjoy it! With its hot topping, this is a must on chilly days.


For the dough:
2 carrots, grated
300 g Mix C - Mix Pâtisserie
200 g sugar
2 eggs
200 g coconut milk
120 g oil
10 g baking powder
For the topping:
100 g coconut milk
70 g powdered chocolate
70 g cocoa powder
40 g sugar
5 g vanilla essence


  • Peel and chop the carrots into small pieces.
  • Then, in a food processor beat the oil, eggs, chopped carrots and coconut milk.
  • In a separate bowl, thoroughly mix all the flour, sugar and baking powder.
  • Stir all ingredients in the food processor with a flat mixer for approx. 6 minutes at medium speed.
  • Pour the batter into a 25cm greased and floured angel food tin.
  • Bake in a pre-heated oven at 180°C for 40 min.
  • Allow to cool and remove from tin.

Prepare the topping:

  • Put all the ingredients in a pan and stir constantly on a medium heat until smooth.
  • Decorate the cake pieces with the topping.
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