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Triple Nut Temptation Carrot Cake

How do you make carrots and chocolate taste good together? You put them in CAKE! Triple Nut Temptation Carrot Cake will change everything you know to be true about carrot cake. Traditionally, carrot cake is made with oil, walnuts or pecans, no chocolate, and with cream cheese frosting. We however decided to turn that on it’s head and do something totally different! We use butter instead of oil for richness and a delicate, small crumb texture; we add chopped up pieces of Triple Nut Temptation (which has roasted hazelnuts, pistachios, and almonds in rich dark chocolate); and we use a thick, decadent dark chocolate ganache frosting. The cake itself is very light, delicate, and not too sweet, and the frosting adds a rich, delicious chocolatey finish. Trust us, you’ll never look at carrot cake the same again.



  • 2 cups all-purpose flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 ½ tsp. cinnamon
  • ½ tsp clove
  • ½ tsp ginger
  • 1 ½ cups melted unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 peeled, grated carrots (5-6 medium carrots)
  • 4 Triple Nut Temptation Bars, chopped


  • 14 oz. 72% dark chocolate tasting discs (2 tins)
  • 1 ¼ cups heavy whipping cream
  • ¼ cup softened butter
  • 1 tsp. pure vanilla extract
  • 1 cup confectioners’ sugar
  • 1 cup toasted chopped hazelnuts (for decoration)



  1. Heat the oven to 350º F. Grease and flour 2 9-inch round cake pans and set aside.
  2. In a medium bowl, mix together all the dry ingredients.
  3. In a separate, larger bowl, whisk together the melted butter, granulated sugar, and vanilla. Whisk in eggs one at a time, until completely blended.
  4. Add the dry ingredients and mix together with a wooden spoon until just combined.
  5. Stir in carrots and chocolate pieces until just combined.
  6. Pour the mixture into the cake pans and bake for about 35-45 minutes, or until an inserted toothpick comes out clean. Remove from oven and let cool.


  1. Add chocolate discs and butter into a heatproof mixing bowl and set aside.
  2. Heat the heavy whipping cream in a saucepan until just simmering, then pour over the chocolate and butter. Allow the mixture to sit for about 5 minutes, then add in vanilla and mix until it turns glossy and smooth. Allow to cool to room temperature.
  3. With an electric mixer, add in powdered sugar and whip until combined.

When the cakes are completely cooled, frost generously and add toasted hazelnuts about halfway up the sides of the cake. Serve and enjoy!