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Who can say no to a delicious carrot cake bursting with carrot and chocolate flavours? Made with the natural sweetness of carrots and less sugar this fluffy chocolate carrot cake is perfectly finished with a cream cheese frosting. Create   by @_naturally_peachy for the ultimate moment of indulgence. ⁠


  • 4 medium carrots  ⁠
  • 3 large eggs⁠
  • 1 cup milk ⁠
  • 1 cup vegetable oil  ⁠
  • 1 tbsp maple syrup ⁠
  • 2 ½ cups plain flour ⁠
  • ½ cup Nomad Drinking Chocolate ⁠West Africa 45% Dark
  • 1 tsp bicarb soda ⁠
  • ½ cup coconut sugar ⁠
  • Sprinkle of salt⁠



  1. Preheat the oven to 160 degrees (fan forced) and line two round baking tins with baking paper. 
  2. Start by grating all 4 carrots and squeezing the juice out of them. Place in a large bowl followed by the eggs, milk, oil and maple syrup. Give this a slight mix.⁠
  3. Sift in your flour, drinking chocolate, bicarb soda, sugar and salt into the bowl and combine with a wooden spoon. The mix should start to form and cake batter and once you’re happy with the consistency, pour equal parts into the two baking tins. ⁠
  4. Place the cakes into the oven for 30 mins or until a knife comes out clean from the centre. Allow the cakes to cool and then transfer to a wire rack. ⁠

Buttercream frosting: ⁠

  1. Measure out 300g of block butter into a mixing bowl and beat for 6-8 mins on high. This should ensure the butter is a pale yellow and then you can begin adding your icing sugar. ⁠
  2. Slowly add a 500g icing sugar mix into the butter and beat on high. Add 1-2tbsp of water to help make a smooth buttercream consistency. ⁠
  3. Smear the buttercream between the two cake layers and all around the outside. ⁠
  4. Decorate with some toasted coconut and mini easter eggs. ⁠
  5. Serve and enjoy with Nomad Hot Chocolate⁠