Carrot Cake with Chocolate-Hazelnut Sauce: A Delicious Twist on Traditional Flavors

Carrot Cake with Chocolate-Hazelnut Sauce: A Delicious Twist on Traditional Flavors

Embark on a culinary journey with this Carrot Cake with Chocolate Hazelnut Sauce, which puts a delicious twist on classic carrot cake by incorporating crunchy hazelnuts and rich chocolate chunks. 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 will love it

This cake is a treat for anyone who appreciates the comforting flavors of carrot mixed with the indulgent taste of chocolate and hazelnuts. The addition of a smooth, creamy labneh and vanilla filling adds a luxurious touch, making this cake not only delicious but also a treat to the senses. Its robust flavors and satisfying texture make it a perfect dessert for any occasion.

Perfect opportunity

This carrot cake with chocolate and hazelnut sauce is ideal for celebrations such as birthdays, family reunions or any other festive occasion. It can also serve as a wonderful dessert for holiday meals or simply a delicious treat to enjoy with your afternoon tea or coffee.

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Decorating Tips

For an elegant presentation, sprinkle some crushed hazelnuts on the sauce before it sets. You can also top with shaved carrots or a dusting of cinnamon for a classic touch. replaces the word nice with empty make it more festive, consider drizzling a little melted chocolate on top for added decadence.



  • 3 eggs
  • 1 teaspoon sugar (use 3 tablespoons brown sugar)
  • 1 tea glass of milk
  • Half a teaspoon of vegetable oil
  • 1 carrot, grated
  • 1 bowl of chopped hazelnuts or walnuts
  • 1 sachet of baking powder
  • 1 sachet of vanilla
  • 1 bowl of chocolate chips
  • 1 teaspoon of cinnamon
  • 1 cup of flour (250g)
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Chocolate-hazelnut sauce:

  • 1 tablespoon of butter
  • 1 teaspoon of powdered sugar
  • 2 tablespoons labne (or cream cheese)
  • 1 tablespoon of milk
  • 1 teaspoon of vanilla extract (or 1 sachet of vanilla)


  1. Preheat the oven to 175°C (347°F). Butter a cake mold and dust it with flour, tapping off the excess.
  2. In a mixing bowl, beat the sugar and eggs for 6 to 7 minutes until foamy. Add the milk and oil and beat briefly.
  3. Incorporate the grated carrot, chopped nuts and vanilla with a spatula. Sift in the flour and baking powder, then gently fold in.
  4. Finally, add the cinnamon and chocolate chips, mixing until well combined.
  5. Pour the batter into the prepared cake pan and gently tap it to settle. Bake for 35 to 40 minutes or until a toothpick comes out clean. Remove from oven and let cool in pan for 10-15 minutes before removing.
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For the sauce:

  1. Melt the butter with the milk and caster sugar in a small saucepan. Once smooth, remove from heat.
  2. Add the labné and vanilla, mixing until smooth and creamy.
  3. Pour the sauce over the hot cake, then sprinkle with additional chopped nuts for garnish.

Enjoy this delicious cake that combines the earthy sweetness of carrots with the rich indulgence of chocolate and hazelnuts!

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