Name: Easter Chocolate Carrot Cake
Cook time: PT2HR, plus cooling and chilling
Yield: 12-14
Ingredients: FOR THE CARROT CAKE; 300ml vegetable oil, plus extra for greasing; 200g full-fat Greek yogurt; 4 eggs; Grated zest of 4 oranges; 200g caster sugar; 200g soft light brown sugar; 400g carrots, tops cut off and roughly grated; 500g self-raising flour; 4tsp ground cinnamon; Lindt Easter Chocolates, unwrapped, to decorate; FOR THE CHOCOLATE DRIZZLE; 90ml double cream; 20g golden syrup; 90g Lindt Excellence 70% Dark Chocolate, chopped; 20g unsalted butter; FOR THE FROSTING; 100g unsalted butter, at room temperature; 425g full-fat soft cheese, at room temperature; 150g icing sugar; 1tsp vanilla extract

VMG Recipes

Easter Chocolate Carrot Cake – Recipe 1