Chocolate Carrot Cake
Description
Make this outstanding cake for your next party or holiday gathering. You will definitely be putting this recipe in your recipe box for future use.
Ingredients
2 cups all-purpose flour
2 cups granulated sugar
1/3 cup unsweetened cocoa powder
1 t. salt
1 t. baking powder
1 t. baking soda
4 large eggs
1 1/2 cups vegetable oil
4 medium carrots, shredded coarse (approx 2 cups)
cream cheese frosting:
4 oz. cream cheese, softened to room temperature
2 T. unsalted butter, softened
1 T. vanilla
1/2 cup confectioners or powdered sugar
chocolate glaze:
1/2 cup semi-sweet chocolate chips
3 oz. fine-quality Bittersweet (Semi-Sweet) chocolate
6 T. heavy cream
1 T. unsalted butter
1/2 t. vanilla extract
1 cup confectioners or powdered sugar
Directions
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Cake Layers:
Preheat oven to 350 degrees F. Grease and flour two 9 by 2-inch round cake pans, remove excess flour.
Sift together flour, sugar, cocoa powder, salt, baking soda and baking powder into a large bowl. Beat together eggs and oil on low speed until combined well in a large bowl with an electric mixer. Add flour mixture and beat until just combined, don’t over mix. Stir in the carrots and divide the batter between the two pans.
Bake for 35 to 50 minutes, or until toothpick inserted in middle comes out clean.
Cool on a wire rack 10 minutes then move cakes onto rack to cool completely.
Cream Cheese Frosting:
With an electric mixer, beat together cream cheese and butter until smooth. Add vanilla and confectioners sugar and beat until creamy. Spread cream cheese frosting on top of 1 cake layer and top with the other cake layer.
Chocolate Glaze for:
In a small to medium saucepan combine glaze ingredients and cook over medium heat, stirring frequently, until chocolate is melted and glaze is smooth. Remove from the heat and let glaze cool slightly. Spread glaze over top and sides of cake and chill 1 hour, or until set.
Serves 6 to 8.