Carrot shaped chocolate cakee

Carrot shaped chocolate cake

Slice into this easy loaf to find a quirky carrot-shaped centre

, 27 March 2017

(1 vote)

Carrot shaped chocolate cake
  • 2 Hours 5 Mins

  • Serves: 22

  • Price: 23p per serving

Nutritional Info
Each 80g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 1372kJ/328kcal.
  • 6 large eggs
  • 350g Flora Light Spread
  • 350g caster sugar
  • 325g self-raising flour, sieved
  • 25g cocoa powder, sieved
  • 1 x tube each of Dr. Oetker red and yellow gel food colouring
  • 100g dark chocolate, broken into squares
  • 150ml double cream
  • 15g unsalted butter
  • 2tsp vanilla extract
  • 1-2tbsp milk
  • 10g light brown soft sugar, to decorate
  • 20g chocolate drops, to decorate
  • Flat-leaf parsley sprigs
  • Preheat the oven to 180C/160 Fan/Gas 4.

  • Grease and line the base of a 20cm square tin and a 24cm loaf tin.

  • Place 3 eggs, 175g low-fat spread, 175g caster sugar and 175g self-raising flour in a mixing bowl. Beat with an electric whisk for 3-4 mins until smooth and creamy. Add the red and yellow food colouring and beat in until you have a strong orange colour.

  • Spoon into the square tin and bake for 25-30 mins or until springy to touch. Cool then turn out onto a rack.

  • Meanwhile, put the chocolate in a small pan with the cream. Heat very gently until the chocolate melts. Remove from the heat and add the butter. Mix with a wooden spoon until smooth and glossy. Cover and set aside to cool.

  • Take a piece of card and cut out a carrot-shaped template, slightly longer than the depth of the tin, and cut out 10 carrots from the orange sponge.

  • Put the remaining eggs, spread, sugar, flour, plus the cocoa powder, vanilla extract and milk in a bowl. Beat for 3-4 mins with a clean electric whisk until smooth and creamy.

  • Stand the sponge carrots next to each other in a row across the centre of the tin. Ask someone else to help you hold them upright.

  • Spoon the chocolate cake mix into the tin on either side of the carrots.

  • Cover the top of the carrots with a double thickness of foil and bake for 35-40 mins or until the chocolate sponge is springy to the touch.

  • Cool in the tin for 10 mins then turn out and cool on a wire rack. Once cold, place on a serving board.

  • Spread the chocolate icing over the chocolate part of the top of the cake and let it drizzle down the sides. Sprinkle with brown sugar and scatter with chocolate drops. Do the same around the bottom edges of the cake. Insert flat-leaf parsley sprigs into the carrots and serve.