The English Post

Chocolate Glazed Carrot Cake

Written by Veronica Lavenia

Chocolate Glazed Carrot Cake is a soft, moist cake with a delicate flavor. Ideal for dipping in milk, it is perfect also as a dessert after a light meal. In this gluten free recipe, pistachio is the ingredient that makes the difference.

Chocolate Glazed Carrot Cake: Ingredients

Serves 6-8

100 g (3½ oz) pistachios

50 g (2 oz) toasted whole almonds

80 g (2 ¾ oz) dark brown sugar

3 carrots

Pinch of sea salt

1 organic free range egg

150 g (5 oz) brown rice flour, sifted

15 g (½ oz) organic baking powder

100 g (3½ oz) 80% dark chocolate

1 orange zest

2 tablespoons sliced almonds


Chocolate Glazed Carrot Cake: Method

  1. Preheat the oven to 180°C (350°F/Gas 4). Lightly grease and line a 22 cm (81/2 inch) springform tin with baking paper.
  2. In a blender, process the pistachios and almonds with the sugar and set aside.
  3. Peel and grate the carrots and mix with a pinch of salt. Add the egg, flour and baking powder and mix quickly. Add to the pistachio and almond mixture.
  4. Pour the batter into the baking tin. Bake for 40 minutes, or until lightly golden.
  5. Meanwhile, melt the chocolate in a double boiler and add the orange zest.
  6. When the cake is still warm, pour the chocolate glaze over and sprinkle with the sliced almonds.

ph. Veronica Lavenia

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.