Carrot Cake with Bitterman’s Chocolate Fleur de Sel

Name: Carrot Cake with Bitterman’s Chocolate Fleur de Sel
Yield: 8
Ingredients: 4 eggs; 1 1/3 cups vegetable oil; 2 cups white sugar; 2 cups flour; 2 teaspoons each baking powder and baking soda; 1 teaspoon each cinnamon, allspice and nutmeg; 3 cups grated carrot; 1 cup each chopped walnuts and chocolate chips; 2 two-finger pinches Bitterman’s Chocolate Fleur de Sel

Apr 11, 2024by The Meadow Hudson

Carrot Cake with Bitterman’s Chocolate Fleur de Sel

The Meadow

Rated 3.8 stars by 10 users

Servings

Bitterman’s Chocolate Fleur de Selis an infused fleur de selthat’s been blended with chocolate. This salt, like many infused salts, is made using a fleur de sel (in this case, our house Fleur de Sel from Guatemala). It is then combined with high quality chocolate. This original recipe was concocted in 2008 by The Meadow’s owner Mark Bitterman, our house Selmelier and master infusion-mixer. This chocolate salt has a strong chocolate aroma with hints of cocoa that gives your food a deep richness and full-bodied flavor. The small, irregular crystals dissolve in waves across the palate, lending a delicate chocolate chip-like crunch to any dish. Sprinkle it on sweets, like strawberries and cream, hazelnut scones, cupcakes, fruit parfaits or homemade granola. Or anywhere you might make a mole, such as tender beef or chicken.

Or try using up your lingering winter carrots and spring into summer with this rooty Carrot Cake recipe!

Ingredients

4 eggs
1 1/3 cups vegetable oil
2 cups white sugar
2 cups flour
2 teaspoons each baking powder and baking soda
1 teaspoon each cinnamon, allspice and nutmeg
3 cups grated carrot
1 cup each chopped walnuts and chocolate chips
2 two-finger pinches Bitterman’s Chocolate Fleur de Sel

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Directions

Preheat the oven to 350F. Grease and flour a 9×13 inch cake pan.
Crack the eggs in a large mixing bowl. Add the oil and sugar and beat together until nice and creamy.
In a separate bowl, combine the flour, baking powder and soda, spices, and salt.
Slowly add the dry ingredients to the wet, combining gently with a wooden spoon or spatula. Once incorporated, fold in the carrots, nuts and chocolate chips.
Pour the mixture into the pan and bake for 45 minutes.
Let cool for 20 minutes and then top with your favorite frosting (we like cream cheese!) Sprinkle with Bitterman’s Chocolate Fleur de Sel and enjoy!