• 150g good quality plain
chocolate
• 150g caster sugar
• 6eggs
For the batter:
• 130g brown sugar
• 120ml sunflower oil
• 4eggs
• Zest and juice of 1orange
• 240g flour
• 10g baking powder
• 2tsp of ground cinnamon
• 250g grated carrots
• 50g crushed walnuts
• 50g raisins
For the icing:
• 100g melted butter
• 150g soft cheese with
25% fat
• 100g icing sugar
Break the chocolate into pieces. Put the pieces into a small pan with two tablespoons of water.
Melt on very low heat, stirring with a wooden spoon. Remove the pan from the heat when the
chocolate forms a smooth paste. Add the six egg yolks, stirring constantly. Beat the egg whites
until they form stiff peaks with 25g of sugar in the stainless steel bowl fitted with the multi-
blade whisk and the lid, on speed 5for one and three-quarter minutes. Add the rest of the
sugar and whisk on maximum speed for 30seconds. Add a spoonful of beaten egg whites to
the egg/chocolate mixture and mix vigorously to relax the dough. Then carefully incorporate
the remaining beaten egg whites into the chocolate mixture. Put into the refrigerator and
leave for several hours.
Prepare the batter: Preheat the oven to 180°C. Set up the mixer and the stainless steel bowl,
then add the brown sugar, oil, eggs, and the juice and zest of the orange to the bowl. Place
the lid on top and mix at speed 5for 1minute. Add the flour, baking powder and cinnamon,
then mix again at speed 5for 1minute. Finish by adding the carrots, walnuts and raisins to the
mixture and mix at speed 2for 15seconds. Grease and flour a round cake tin, pour the batter
into the tin and bake for 45minutes at 180°C.
Prepare the icing: Whilst the cake is in the oven, set up the stainless steel bowl and the mixer.
Add the melted butter, soft cheese and icing sugar, and mix at speed 2until you have a smooth
mixture. Set aside in the refrigerator. When the carrot cake has fully cooled, spread the icing
on top of the cake using a spatula.
Whisk
Mixer
Bowl
Bowl
x 6/8
x 8/10
Chocolate mousse
Carrot cake and icing
Tip: Add the finely
grated zest of an orange
to the beaten egg whites.
Tip: you can decorate
your cake with some curls
of grated coconut.
