This purple carrot bread with chocolate and cheesecake is a little crazy, and we love it. The truth is that what inspired us to make this recipe was the fact that we received a lot of purple carrots at home, as part of a box of fruits and vegetables that we get every few weeks.
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We had never seen purple carrots in person before. We knew they existed, but seeing them in person was almost like love at first sight. Their super intense color made us think that we definitely had to try using them in some kind of dessert.
So we discussed it, not sure whether to make a simple cake, or some kind of cupcake with frosting, but in the end, we decided on something a little more unexpected.
We decided to make this purple carrot cake with chocolate and cheesecake. The name is very long, we know. But we wanted to make it clear that the mixture contains both cheesecake and chocolate.
We didn’t want it to be like our classic carrot cake, which is already very famous, but we wanted it to be something a little different, with a more original touch.
And the truth is, we loved it. We already know that the combination of cream cheese and carrot flavor works very well, and with chocolate (we used cocoa powder), it’s wonderful.
In addition, chocolate really helps to bring out the intense color of the purple carrots and gives the bread a very dark color, which contrasts nicely with the light color of the cream cheese layer we put in the middle.
If you like this recipe, you have to check out our apple bread and carrot bread, two recipes that became famous on our social media for a reason. And try this recipe, which is now part of our favorite types of bread.
Ingredients
Method
- Preheat the oven to 180°C. Grease a deep rectangular baking pan (approximately 25 cm x 12 cm) with a little butter or line it with baking paper. Separately, in a medium bowl, sift the flour with the cocoa powder, baking soda, salt, and cinnamon. Mix with a spoon and set aside until needed.
- In a large bowl, add the two types of sugar with the eggs, oil, and sour cream or yogurt. Beat with a whisk for 1 minute until the mixture is lighter and fluffier.
- Add the flour mixture and beat for just a few seconds, until completely incorporated. Finally, add the grated purple carrot along with 2/3 of the chocolate chips and mix gently until the mixture is smooth and homogeneous.
- In a medium bowl, add the cream cheese with the sugar, egg, and vanilla extract. Beat with a balloon whisk for 1 minute until the mixture is creamy and smooth.
- Separately, pour half of the bread mixture into the pan and spread it with a spoon until it covers the entire base. Add the cheesecake mixture on top and spread it carefully. Finally, pour the rest of the bread mixture over the cheesecake and spread it until it is completely covered.
- Add the rest of the chocolate chips on top of the bread. Bake at 350°F for about 50 minutes, until lightly browned and a wooden toothpick inserted into the center comes out clean.
- Once ready, remove the bread from the oven and let it rest for 20 minutes inside the pan. Then remove it from the pan and place it on a wire rack to cool completely. Done!
Tried this recipe?
Let us know how it was!
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