Italian Carrot Cake with Alter Eco Super Blackout Ganache

Spring is in full swing, and at Alter Eco, we're celebrating the season's vibrant energy with a special treat that's as delightful as it is sustainable. We’ve taken the classic charm of Italian carrot cake and paired it with the deep, rich flavors of our Super Blackout Chocolate to create a dessert that's not just good—it's good for the planet.

Carrots, with their low carbon footprint, are not only delicious but also an environmentally conscious choice. They require less water and energy to grow, making them a perfect ingredient for our eco-friendly recipe.

As for the chocolate, our Super Blackout Ganache is more than just a topping; it's a statement. By choosing our fair-trade, organic chocolate, you're supporting sustainable farming practices that help maintain biodiversity and reduce environmental impact.

This season, whether you're busy behind the scenes styling sets or simply enjoying the fresh air, our Italian carrot cake with chocolate ganache is your perfect companion. It’s our delicious way of showing that sustainability can be as sweet as it is smart. Join us in this culinary celebration, and let’s bake a difference together.

Ingredients:

3 cups shredded carrots, about 5-7 carrots

2 cups almond flour

1 cup tipo 00 flour or AP flour

2 tsp baking powder

½ tsp fine sea salt

1 cup granulated sugar

4 large eggs, room temperature

⅓ cup avocado oil

Zest and juice of 1 orange

1 tsp vanilla extract

For the ganache:

2 bars Alter Eco Super Blackout 

5.5 oz coconut milk 

Instructions:

Preheat the oven to 350°F. Grease and line a 10-inch springform pan with parchment paper.

Prepare the carrots: Wash, peel, and shred the carrots using a hand grater or a food processor with the larger shredder attachment.

Mix dry ingredients: Whisk together the flour, almond flour, baking powder, and salt in a large bowl and set aside.

Combine wet ingredients: Beat the sugar and eggs with an electric mixer on medium speed until thick and drizzly, about 1-2 minutes. Gradually add the oil, then mix in the orange zest, juice, and vanilla extract until well combined.

Combine wet and dry ingredients: Fold the dry ingredients into the wet mixture using a spatula until just mixed. Stir in the shredded carrots until just combined.

Bake: Pour the batter into the prepared pan. Bake for 55-58 minutes, or until a tester comes out clean. Cover loosely with foil if the top browns too quickly.

Make the ganache: In a microwave safe bowl, heat the milk until hot and mix in the chocolate until completely smooth. Set aside at room temperature until the cake is ready.

Cool and serve: Allow the cake to cool in the pan for 10 minutes before removing the sides. Let it cool completely on a wire rack for about 1.5 hours before frosting. Once cool, cover the top with the chocolate ganache. 

Indulge in this delicious creation and enjoy a slice of sustainability crafted with care and love by Alter Eco. Happy baking!