A delicious Carrot and Chocolate Cake to bake this weekend

Special occasion, morning tea or ‘just because’… whatever the reason, this pistachio and cranberry-topped cake will delight and excite those tastebuds!


  • 300g (2 1/3 cups) plain flour
  • 50g (1/2 cup) ground almonds
  • 1 tsp ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground ginger
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 240g (1 cup) caster sugar
  • 200g (1 cup) light brown sugar
  • 4 large eggs
  • 175ml sunflower oil
  • 450g (3 1/4 cups) grated carrot
  • 175g (1 1/4 cups) dark chocolate (at least 70% cocoa solids), chopped
  • 1 1/2 tbs coconut oil
  • 4 tbs shelled pistachios, chopped, to serve
  • 75g (1/2 cup) dried cranberries, to serve


Step 1.
Preheat the oven to 180°C (350F). Grease and line a 23cm (9 inch) round cake tin with greaseproof paper.

Step 2.
Whisk together the flour, ground almonds, ground spices, baking powder, bicarbonate of soda and salt in a large mixing bowl.

Step 3.
Combine the sugars with the eggs in a food processor. Process on high for about 30 seconds or until combined and smooth. Blend in the oil in a slow, steady stream until combined.

Step 4.
Add the mixture to the dry ingredients, beating well until smooth. Fold in the carrot until evenly incorporated.

Step 5.
Spoon into the prepared tin, rapping it on a flat surface to help settle it. Bake for about 35-45 minutes until risen and dry to the touch on top and a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool.

Step 6.
When the cake is cool, turn out onto a cake stand or chopping board.

Step 7.
Combine the chocolate and coconut oil in a heatproof bowl and set over a half-filled saucepan of simmering water. Stir until smooth.

Step 8.
Remove from the heat and let cool for 5 minutes. After cooling, pour over the cake, smoothing it over the top and sides with a palette knife. Sprinkle with the chopped pistachios and cranberries and let the chocolate set before slicing and serving.

Serves 8