March 13, 2009

Eggless Carrot Cake With Chocolate Ganache


I have been seeing carrot cakes on many food blogs and food sites over the past year or so but this beautiful carrot cake at No Special Effects really caught my eye. That cake made me decide I too wanted to bake my own carrot cake, even though I didn't use Mark's recipe when I finally did bake one. The only reason I did not was because I wanted a recipe which did not use pineapple.

An abundance of winter carrots at the market set me searching for a recipe I could use. The only problem (for me) was that all the recipes seemed to use one, the other or all of these ingredients – pineapple or coconut, eggs and a lot of oil. I wanted to avoid the first two in my cake and wanted to bring down the third (oil) to a minimum!




Then a couple of months back someone at the Daring Bakers forum, asked for suggestions for a moist carrot cake. Audax Artifex (yes, that's his name and he's a fellow DB) provided a carrot cake recipe from Celebration Cakes by the Australian Women's Weekly.

I adapted that recipe a bit and also made it eggless. One thing I liked about this cake (apart from its taste) is it takes just about 10 minutes to make up the batter (not counting the time required to grate the carrots). This recipe requires no beating or whipping. In fact, this uses more of a "muffin" technique, so end up with a lovely cake with very little arm exercise!

I know that carrot cakes are usually covered with cream cheese frosting, but we are not fans of frosting on the whole and sprinkling powdered sugar also seemed a very "sweet" idea. So I decided to cover my carrot cake with a chocolate ganache.



The result was a moist yet firm chocolate covered cake. The cake was a bit dense (naturally) but with a nice crumb, and not too sweet. This cake improves in flavour the next day, and keeps in the fridge for about a week.



Ingredients:


1 cup all purpose flour

2/3 cup whole wheat flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon powder

1 tsp grated nutmeg

2/3 cup brown sugar (I used demerara)

2 cups loosely packed grated carrots

1 tsp vanilla extract

2/3 cup oil

1/4 cup chopped walnuts

1/4 cup golden raisins

1 tbsp flax seed powder + 4 tbsp warm water

1/2 cup plain yogurt

1/4 cup orange juice


For the chocolate ganache:

1/4 cup semi-sweet chocolate

1/4 cup milk chocolate

100ml cream (25% fat)

1 tbsp butter



Method:


Mix the flax seed powder and the warm water and whisk well for about half a minute. Keep aside. After about 10 minutes, the flax seed mixture will become thick and viscous.

Sift the flours, baking powder, baking soda, salt and spices together into a bowl. Add the sugar, grated carrots, raisins and walnuts and mix everything so that the carrot, walnuts and raisins are well coated with flour.

In another bowl, lightly whisk together the oil, flax seed mixture, vanilla extract, yogurt and orange juice. Make a well in middle of the dry ingredients and pour the whisked liquid ingredients into this. Gently stir till combined. Do not over-mix.

Scrape the cake batter into a lined and well-greased 8" cake tin and bake at 190C for between 1 and 1 1/2 hours. If the top of the cake is browning too much, cover the cake with aluminium foil half way through the baking.

Once the cake is done (an inserted skewer/ knife should come out clean), take it out and leave it in the tin for about 20 minutes. Then remove and let it cool on a rack.
Once the cake has completely cooled, prepare the ganache.

Chop the chocolate and put into a bowl. Add the butter to it. Heat the cream, stirring constantly, over medium heat until you can see the steam rising from the cream. Pour the cream over the chocolate. Keep stirring the chocolate and cream together until the chocolate dissolves completely and ganache is smooth. If you feel the ganache is becoming thick, just place the bowl over simmering water and stir it. The ganache will thin, but be careful not to get any moisture into it.
Now pour the ganache over the cake and decorate as you wish. I used candied chocolate covered cashewnuts and candied carrot curls.
This recipe makes one 8" cake.

Also featured at Chefs.com



34 comments:

Sunshinemom said...

I am first?:) I love carrot cakes. Made none this season and I am going to indulge myself soon! Chocolate with carrots is new to me. I would like that slice - looks maha tasty!

Asha said...

YUM! Dense and moist and with Chocolate on top!! Perfect!:)

TBC said...

Looks fantastic, Aparna! The candied carrot curls seem like more work than the cake itself.:D
Every time I see a recipe using flax seeds, I'm reminded of my unopened packet lying around. I guess I will just use it along with eggs- I just cannot bring myself to bake something without using at least one egg. :)

Aparna said...

Yes, first here, Harini.
Quite unlike me whose almost last at most blogs.:D

Thanks, Asha.

TBC,
You're right about the candied curls being more work than the cake. I made them for garnishing the last DB challenge and had a few left over. The curls keep in the fridge.

Soma said...

I like dense carrot cakes. They give more texture. & I really like ur use of chocolate for the topping. I do not like cream cheese at all.. & all the carrot cakes i find has it.those carrot curls are sooo adorable!

Madhumathi said...

Yumm...Delicious carrot cake with chocolate ganache must be a heaven..Love the idea of candied carrot curls..It caught my eye :)

♥Rosie♥ said...

This is one delicious carrot cake and temptation still with that gorgeous chocolate ganache.... Looks fantastic, Aparna

Rosie x

Ashwini said...

Delicious cake..love chocolate ganache..love the cute design on top..yummy

Indhu said...

carrot cake looks yumm... and I love the chocolate ganache... I think I will try this sometime :)

Curry Leaf said...

WOW,the chocolate carrot combo-tasty and healthy.perfect cake Aparna

Superchef said...

i am generally not a fan of carrot cake, but with the chocolate ganache on it, i wouldnt mind giving it a try..looks soo gorgeous!

Anonymous said...

Hi Aparna,
Seeing that flaxseed is good for you, I need to get some but cannot find any here. If I did manage to find someone going to Goa, where should they be looking for flaxseed.. do you get it in a pharmacy or someplace else? Thanks for responding. And that's one good looking carrot cake, the chocolate ganache on top is different, though I quite like it with a cream cheese frosting. Regards Angela

Ivy said...

I have posted a carrot cake last year which is almost the same but mine is 100% vegan and I always make it during Lent. Next time I will make it I shall add brown sugar as well as it looks much better.

Cham said...

Love the ganache on top, The choco & carrot is new combo. They look super delicous!

A_and_N said...

Lovely cake Aparna!
I also loved the way you poured the ganache (which is equally fantastic :) ) on top of the cake, not covering the whole thing. It imparts a great appearance :)

A.

Chris @ Beyond Ramen said...

I love this idea and am glad it's such a quick cake. Nice adaptation :)

jayasri said...

I have just now started to do some baking, not daring like u!, this looks quite nice and I love carrots...that makes it more interesting, I would like to give it a try...

jayasri said...

I have just now started to do some baking, not daring like u!, this looks quite nice and I love carrots...that makes it more interesting, I would like to give it a try...

Sharmila said...

That cake does look moist and wonderful! Like the idea of chocolate ganache with carrot cake... a new combi. :-)

Varsha Vipins said...

Such a pretty cake..!!I am in love with the 2nd pic..:)..moist n yum..:)
I love the addition of flax meal..its so nutritious..:)

zlamushka said...

HI Aparna,
Love the cake, loooks so tempting, juicy, yums :-) Bookmarked...

Priya said...

SUch a delicious cake, love the ganache, cake looks moist n beautiful...Fabulous Aparna!!!

Prathibha said...

You have a lovely collection of vegetarian recipes,especially the baking stuff.I am a regular visitor to ur blog,but never left a message.Try to visit my blog @
http://thechefandherkitchen.blogspot.com/

vidhas said...

Lovely cake Aprana, Looks so moist, yummy. I saw recently flax seeds powder in a supermarket, let me give try,

sra said...

Those candied curls look nice. I bought flaxseed and it rotted too, because I didn't use it, twice, so good health or not, I'm not going to buy it anymore :(

Manggy said...

Thanks for the mention Aparna! I must say, your cake looks pretty inspiring! :) (I still do love tangy, sweet cream cheese frosting though :)

Red Chillies said...

Very nice recipe Aparna. I love to try cakes using flax meal, but have not been successful so far. I will try this recipe sometime.

Audax Artifex said...

I am so pleased that you found my posting about the carrot cake recipe so useful. Yes you are right it is a very easy 'muffin' method and doesn't use too much oil/fat. I love how you made it eggless. The carrot curls are something that I will use next time I make this cake.

The photo of the cake is PERFECT it looks exactly right, moist with a large crumb and it does get better the next day. In fact I have made it using all yogurt (no oil) and it tastes great.

Yours Audax Artifex

Snooky doodle said...

this looks delicious:)

Michelle said...

The photo completely fooled me! My first thought was that it's a chocolate cake. I've never heard of pineapple being used in a carrot cake. I like your chocolate twist though. ;-)

Aparna said...

Thanks everyone.

Angela,
If someone is coming down to Goa, ask them to look (or ask for) flaxseeds at Magsons in Panaji. There are 3 outlets- one at Miramar (diagonally opposite the Sports Complex), one at the In&Out at the Caculo Island petrol station and the lsat one at Adwalpalkar Shelter Complex at Caranzalem (near Kamat Complex and Models on the new Caranzalem-Taleigao road).

I shall check your carrot cake post, Ivy.

Nice to see you leave a comment, Prathibha. I now know you.:)
Shall definitely visit your blog too.

Maybe that is a good decision, Sra.:)

Thanks, Mark.

Supriya, its not too difficult. Flax seeds work to replace upto about 2 or 3 eggs, but the taste shows up if more is needed.

Thanks Audax, for that feedback. Replacing all the oil with yogurt sounds excellent. I shall try it the next time I make this cake.

I'm not surprised, Michelle.:)
I've seen a lot of carrot cake recipes with pineapple in them.

Hannah said...

Oh, does this look amazing or what! Ganache sounds like a great change of pace from the usual cream cheese frosting, too.

jayasree said...

Carrot and chocolate combo sounds interesting. Cake looks delicious. Liked the cute looking candied curls.

Bharti said...

Again an interesting combo Aparna. I haven't tried choc with carrot cake but then again, what's not to like?:-)