Name: Carrot & Chocolate Chip Cakes
Yield: Makes 24 small cakes
Cuisine: British
Ingredients: 150 g (5½ oz/¾ cup) caster (superfine) sugar; 150 g (5½ oz) carrots grated; 100 g (3½ oz) whole eggs (about 2 eggs); 12 g (½ oz) baking powder; 1 g (a pinch) ground cinnamon; 150 g (5½ oz/generous 1 cup) plain (all-purpose) flour; 25 g (1 oz/scant ¼ cup) ground almonds; 150 g (5½ oz/1⅓ sticks) unsalted butter melted; 75 g dark (bittersweet) chocolate (66% cocoa solids) chopped

Preparation info

Makes
24
small cakes

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

Suzue first made these in the kitchens of The Savoy. She created her own twist on the British tea cake classic with the addition of chocolate and a subtle cinnamon note. They were a part of the famous afternoon lea selection while we were working there.

Ingredients

150 g (5½ oz/generous 1 cup) plain (all-purpose) flour
25

Method

Sift the dry ingredients together twice in a bowl. Mix together the grated carrot and the eggs in a separate bowl. Fold the dry ingredients into the carrot and egg mixture.
Mix in the chopped chocolate and lastly the melted butter. Put in a container and rest in the fridge for 1 hour. Preheat the oven to

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Carrot & Chocolate Chip Cakes

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of