Embark on a culinary journey with this Carrot Cake featuring a Chocolate Hazelnut Sauce, which brings a delightful twist to the classic carrot cake by incorporating crunchy hazelnuts and rich chocolate pieces. This cake is moist, flavorful, and packed with the goodness of carrots and nuts, topped with a creamy sauce that enhances its overall appeal and taste. It’s a versatile dessert that combines texture and flavor in every bite.
Why You’ll Love This
This cake is a treat for anyone who enjoys the comforting flavors of carrot mixed with the indulgent taste of chocolate and hazelnuts. The addition of a smooth and creamy topping made with labneh and vanilla adds a luxurious touch, making this cake not just delicious but also a feast for the senses. Its robust flavors and satisfying texture make it a perfect dessert for any occasion.
Perfect Occasion
This Carrot Cake with Chocolate Hazelnut Sauce is ideal for celebrations such as birthdays, family gatherings, or any festive occasion. It can also serve as a wonderful dessert for holiday meals or simply as a delightful treat to enjoy with your afternoon tea or coffee.
Decoration Tips
For an elegant presentation, sprinkle some chopped hazelnuts over the sauce before it sets. You could also garnish with carrot curls or a dusting of cinnamon for a classic touch. To make it more festive, consider drizzling some melted chocolate over the top for added decadence.
Ingredients:
Cake:
- 3 eggs
- 1 tea glass of sugar (use 3 tablespoons of brown sugar)
- 1 tea glass of milk
- Half a tea glass of vegetable oil
- 1 carrot, grated
- 1 bowl of hazelnuts or walnuts, chopped
- 1 packet of baking powder
- 1 packet of vanilla
- 1 bowl of chocolate chips
- 1 teaspoon of cinnamon
- 1 cup of flour (250g)
Chocolate Hazelnut Sauce:
- 1 tablespoon butter
- 1 tea glass of powdered sugar
- 2 tablespoons labneh (or cream cheese)
- 1 tablespoon milk
- 1 teaspoon vanilla extract (or 1 packet vanilla)
Directions:
- Preheat the oven to 175°C (347°F). Grease a cake mold with butter and dust with flour, tapping out the excess.
- In a mixing bowl, beat sugar and eggs for 6-7 minutes until fluffy. Add milk and oil and beat briefly.
- Stir in grated carrot, chopped nuts, and vanilla with a spatula. Sift in the flour and baking powder, then fold in gently.
- Finally, add cinnamon and chocolate chips, mixing until just combined.
- Pour the batter into the prepared cake mold, and tap it gently to settle. Bake for 35-40 minutes or until a tester comes out clean. Remove from the oven and let cool in the pan for 10-15 minutes before removing.
For the Sauce:
- Melt butter with milk and powdered sugar in a small saucepan. Once smooth, remove from heat.
- Stir in labneh and vanilla, mixing until smooth and creamy.
- Pour the sauce over the warm cake, then sprinkle with additional chopped nuts for garnish.
Enjoy this delightful cake that combines the earthy sweetness of carrots with the rich indulgence of chocolate and hazelnuts!
