Chocolate Carrot Cake Loaf

We love the stark, swirly contrast between this cake’s chocolate and plain layers.

Chocolate Carrot Cake Loaf
 
Makes 1 (8½×4½-inch) cake
Ingredients
Plain batter:
  • ½ cup (100 grams) granulated sugar
  • ⅓ cup (76 grams) unsalted butter, melted
  • 1 large egg (50 grams)
  • 2 tablespoons (30 grams) vanilla yogurt
  • ⅔ cup (83 grams) all-purpose flour
  • ¾ teaspoon (2.25 grams) kosher salt
  • ¾ teaspoon (1.5 grams) ground cinnamon
  • ½ teaspoon (2.5 grams) baking powder
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ½ cup (54 grams) lightly packed grated carrot
  • ¼ cup (43 grams) chopped 60% cacao bittersweet chocolate
Chocolate batter:
  • ½ cup (100 grams) granulated sugar
  • ⅓ cup (76 grams) unsalted butter, melted
  • ¼ cup (60 grams) vanilla yogurt
  • 1 large egg (50 grams)
  • ½ cup (63 grams) all-purpose flour
  • 2 tablespoons (10 grams) unsweetened cocoa powder
  • ¾ teaspoon (2.25 grams) kosher salt
  • ¾ teaspoon (1.5 grams) ground cinnamon
  • ½ teaspoon (2.5 grams) baking powder
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ½ cup (54 grams) lightly packed grated carrot
  • ¼ cup (43 grams) chopped 60% cacao bittersweet chocolate
Instructions
  1. Preheat oven to 350°F (180°C). Spray an 8½×4½-inch loaf pan with baking spray with flour.
  2. For plain batter: In a large bowl, whisk together sugar, melted butter, egg, and yogurt until well combined.
  3. In a medium bowl, whisk together flour, salt, cinnamon, baking powder, ginger, and nutmeg. Gradually add flour mixture to sugar mixture, whisking just until combined. Fold in carrot and chocolate. Pour batter into prepared pan, and smooth top with an offset spatula.
  4. For chocolate batter: In a large bowl, whisk together sugar, melted butter, yogurt, and egg until well combined.
  5. In a medium bowl, whisk together flour, cocoa, salt, cinnamon, baking powder, ginger, and nutmeg. Gradually add flour mixture to sugar mixture, whisking just until combined. Fold in carrot and chocolate. Spoon batter in small dollops on top of plain batter; gently smooth top with an offset spatula.
  6. Bake until a wooden pick inserted in center comes out clean, 1 hour to 1 hour and 5 minutes, covering with foil halfway through baking to prevent excess browning on edges. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack. Top with Vanilla Yogurt Glaze before serving.

Vanilla Yogurt Glaze
 
Ingredients
  • ½ cup (120 grams) vanilla yogurt
  • 3 tablespoons (21 grams) confectioners’ sugar
  • 1 teaspoon (5 grams) whole milk
Instructions
  1. In a medium bowl, whisk together all ingredients until smooth. Refrigerate until ready to use.

 

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