Entertaining Dessert

Carrot and walnut mud cake

Name: Carrot and walnut mud cake recipe
Yield: 16
Ingredients: 360g white chocolate, chopped; 220g unsalted butter, chopped, softened; 400g sour cream, room temperature; 160g self-raising flour, sifted; 160g plain flour, sifted; 3 tsp ground cinnamon, sifted; 1/2 tsp nutmeg; 4 eggs, room temperature, lightly beaten; 240g brown sugar; 400g (about 4 small) carrots, peeled, grated; 100g walnuts, chopped, extra to serve; 500g cream cheese, chopped, softened; 2/3 cup (80g) icing sugar mixture, sifted; 1 tsp vanilla bean paste; 1/2 tsp ground cinnamon

Rate now

Jump to recipe

by Phoebe Wood

Nov 04, 2020

Sweet and nutty, this mud cake is the ultimate dessert.

360g white chocolate, chopped
220g unsalted butter, chopped, softened
400g sour cream, room temperature
160g self-raising flour, sifted
160g plain flour, sifted
3 tsp ground cinnamon, sifted
1/2 tsp nutmeg
4 eggs, room temperature, lightly beaten
240g brown sugar
400g (about 4 small) carrots, peeled, grated
100g walnuts, chopped, extra to serve

Cream cheese icing

500g cream cheese, chopped, softened
2/3 cup (80g) icing sugar mixture, sifted
1 tsp vanilla bean paste
1/2 tsp ground cinnamon

Method

1.

Preheat oven to 160°C. Grease a 23cm square cake pan and line base and sides with 2 layers of baking paper, greasing between layers so they stick together (this stops the side of the cake colouring too much).
2.

Place chocolate and butter in a heatproof bowl over a saucepan of gently simmering water (don’t let the bowl touch the water) and stir until smooth. Cool for 10 minutes (the mixture might split, but will come back together with the other ingredients).
3.

Place sour cream, both flours, cinnamon, nutmeg, eggs and sugar in a large bowl. Add cooled chocolate mixture and, using a large whisk or spatula, mix until smooth. Fold through carrot and walnuts, pour into prepared pan and bake for 1 hour 45 minutes or until a skewer inserted into the centre comes out clean with a few moist crumbs. Stand in pan for 30 minutes, then invert onto a wire rack to cool completely.
4.

For the cream cheese icing, place the cream cheese, sugar, vanilla and cinnamon in a food processor and whiz until smooth. Spread the icing over the cooled cake and top with extra chopped walnuts to serve.