When I was six my birthday fell on Easter Sunday. I must tell you – this was probably the high point of my childhood. I mean, how cool was that for MY birthday to fall on this day? It was such a happy surprise and I wondered why I didn’t realize that this was the case for previous birthdays. Easter egg hunt! Birthday Cake! Gifts! More Gifts! Party!!!
I spent most of the next year looking forward to my seventh birthday. Dreaming about how to improve on that glorious birthday. Could we get the Easter Bunny to make a surprise guest appearance? What about a piñata in the shape of a rabbit?
My birthday bubble was shattered when I found out about a month before my seventh, that Easter Sunday wasn’t going to fall on my birthday (I know… I wasn’t thinking). It was a rude awakening to discover that Easter Sunday changed every year. No wonder I got weird looks When people asked me when my birthday was, I’d say “it’s the same day as Easter Sunday!”
Despite that early shock, I’ve never stopped loving the Easter Holidays. My family would head over to my grandmother’s house every Easter Sunday and us kids would anxiously wait for after lunch when the Easter Egg hunt would kick off. When we were younger we’d hunt for the eggs ourselves, and as we got older we’d help our younger cousins find the treats hidden in multicoloured plastic eggs. To me, Easter is all about celebrating with friends and family.
Today I’m sharing Lindt’s recipe for an Easter Chocolate Carrot Cake. The original recipe can be found here and my is an adaptation (I’ve removed the alcohol) which is great for kids. Now there are many carrot muffin recipes out there – but adding chocolate just takes it to the next level! Can you imagine a child’s reaction when you give them a muffin and say that “this contains vegetables… and fruit…and nuts… and chocolate!”?
Chocolate Carrot Muffins
Adapted from Lindt’s Chocolate Carrot Cake Recipe
- 2 Eggs
- 210 ml macadamia oil (or vegetable oil)
- 80 grams Lindt Excellence 70%
- 180 grams caster sugar
- 245 grams flour, sifted
- 5 grams bicarb soda
- 2 grams baking powder
- pinch of sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon mixed spice
- 60 grams sultanas
- 65 grams dried apricots, chopped
- 35 ml fresh orange juice
- zest of half an orange
- 200 grams grated carrots
- 60 grams macadamias, chopped
- 70 grams walnuts, chopped
- 120 grams Lindt Excellence, in chunks
- 80 grams Lindt Excellence Milk Chocolate, in chunks
- 500 grams cream cheese, softened
- zest of half an orange
- 12 White Lindor balls, melted in the microwave
- Gently heat until the chocolate is melted (you can microwave this).
- Combine the eggs, sugar, oil and chocolate mixture in the bowl of your electric mixer. Give it a quick stir to help dissolve the sugar.
- Add in the dry ingredients until just combined. Stir in the fruit, orange zest and juice, carrots and nuts.
- Lastly, stir in the chocolate chunks. Transfer batter to lined muffin pans. Bake in a pre-heated oven at 175c for 15 minutes or until a knife inserted into the batter comes out clean.
- For the icing, soften the cream cheese and orange zest in an electric mixer with a paddle attachment. Mix in the melted Lindor balls and beat until smooth. Allow to set in the fridge. When the muffins are cool, top with cream cheese icing mix.
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