Heat the oven to 180°C (350°F, gas mark 4). Put the eggs and sugar into the bowl of a food mixer and beat, with the whisk attachment, until very light and frothy. Gradually beat in the oil. Using a large metal spoon, stir in the carrots.
Sift the flour, cocoa, baking powder, cinnamon, and ginger into the bowl and stir in. Once thoroughly combined mix in the nuts.
Transfer the mixture to the prepared tins, dividing it evenly. Bake in the heated oven for 25 mins or until firm to the touch.
Turn out the sponges onto a wire rack and leave to cool completely. Meanwhile, make the filling and topping: put the soft butter, cream cheese, vanilla, icing sugar, and cocoa into the bowl of a food mixer and beat, on low speed, until very smooth and creamy.
Use about half to sandwich the sponges, then spread the rest on top. Scatter over the nuts.
Tips for making chocolate carrot cake: Be sure to use full-fat cream cheese frosting rather than lower-fat alternatives. Reduced and low-fat cream cheese always contains more liquid and stabilizers which will mix with the sugar and turn runny.
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