Moist Carrot Loaf Cake With Dark Chocolate Ganache and Coconut

Yay carrot cake! You guys already know how I feel about carrot cakes, but here goes yet another variation, this time in a loaf shape, with a butter base instead of oil and covered in coconut, as always it came out absolutely divine.

I love fruit and veggie cakes, I think they are almost always better in texture, but above all they bring out the flavor of an authentic cake, something that is really hard to find in store-bought cakes. The worst carrot cake recipe in the world will almost always taste better than any store-bought carrot cake… that’s just my opinion as a professional carrot cake eater! ;D

Now this one has a soft and tender crumb thanks to the carrot puree, a rich buttery flavor, and a glossy dark chocolate topping that gets buried under a generous snowfall of shredded coconut. It’s simple, it’s cozy, and it’s perfect for a snack, a picnic or a birthday party. So let’s get to the recipe!

Moist Carrot Loaf Cake With Dark Chocolate Ganache and Coconut

Servings: 12
Time: 1hr 30mins
Difficulty: Normal
Rating: ★★★★★
Print

Gotta love the combination of carrot cake and chocolate, i think its one of those match made in heaven, it always works out!

Ingredients

Carrots – 400g (Peeled)
Light Brown Sugar – 180g
Sugar – 100g
Butter – 160g
Butter – For Greasing
Eggs – 4
Flour – 250g
Baking Powder – 1 Teaspoon
Baking Chocolate – 100g (54% Cocoa)
Heavy Cream – 100ml
Shredded Coconut – For Sprinkling
Salt – A Pinch

Directions

Start by peeling and cutting the carrots (try to cut them to roughly the same thickness so they cook evenly). Place them in a small pot with hot water and a pinch of salt, cook for about 6 to 7 minutes. Test them by piercing with a knife or fork, if it goes in easily, they are ready. Remove from the heat and drain.

Using an immersion blender (or food processor), blend the carrots until you have a very smooth purée. Set aside to cool.

Preheat your oven to 180ºC (356ºF). Grease a rectangular baking pan with butter, then line it with parchment paper (baking paper). Set aside.

Separate the egg yolks from the whites, and whisk the egg whites until stiff peaks form.

In a large bowl, combine the sugars, softened butter, and egg yolks. Whisk well until the mixture becomes creamy.

Add the carrot purée (ensure it has cooled to room temperature, do not add it while it is still hot, place it in the refrigerator if necessary). Mix well.
Add the flour (sifted together with the baking powder) and a pinch of salt, then fold everything together until well combined.

Finally, gently fold in the whisked egg whites. Once the cake batter is ready, pour it into the prepared pan and tap the bottom of the pan against the counter a few times to release any air bubbles.
Bake for 30 to 32 minutes, or until the cake is fully cooked and golden brown. As always, insert a toothpick into the center, if it comes out dry, the cake is ready.

While the cake cools, melt the chocolate and heavy cream using a bain-marie/water-bath (place a pot with a little hot water on the stove, then set a glass bowl, or another pot, containing the ingredients inside or on top of it, this method allows for a gentler melting and cooking process). Once everything is thoroughly melted, remove from the heat.

Remove the cake from its pan, let it cool down and then coat it with the chocolate mixture. Finally, sprinkle generously with shredded coconut, and that’s it! It’s ready to enjoy. Bon appétit!

Notes & Tips: Can I add shredded coconut to the batter? Well, you can try it, I didn’t add it because I don’t mess with perfection hehehehe.

Can I use a lighter chocolate? Yes, of course, but note that the cake is sweet, the bitter touch of the dark chocolate is what makes a delicious contrast, take that away and it might end up too sweet.

Let the carrot puree cool completely. Warm puree can start to cook the yolks and melt the butter, and that’s how you end up with a heavy, greasy cake.

Don’t get the puree too watery. Drain the carrots really well after cooking, and if the puree looks wet, let it sit for a few minutes and pat off the excess moisture.

Use room temperature eggs and butter. Everything mixes more easily and you get a lighter, fluffier batter.

Fold the egg whites gently with a spatula, using slow movements from the bottom up. That’s where the fluffiness comes from, so don’t be aggressive!

Let the cake cool completely before adding the chocolate. If the cake is warm, the topping will melt into it and you lose that pretty glossy layer.

If the chocolate topping gets too thick, warm it for a few seconds over the double boiler and stir. If it’s too runny, let it rest for 5 minutes before pouring.

For extra flavor, toast the shredded coconut in a dry pan over low heat for a couple of minutes, stirring constantly, until lightly golden. Watch it closely, it burns fast!

For clean slices, use a long knife dipped in hot water and wiped dry between cuts.

This recipe for Moist Carrot Loaf Cake With Dark Chocolate Ganache and Coconut was originally created on BakeAfter. Esta receita de Bolo de Cenoura com Coco foi publicada em português no Iguaria.