CARROT CAKE WITH CHOCOLATE FROSTING RECIPES
CARROT CAKE WITH WHITE CHOCOLATE CREAM CHEESE FROSTING ...
This recipe was published in Relish Magazine, a food 'section' that comes in one of the local newspapers! It's original name was Kory's Carrot Cake & is the creation of a firefighting pastry chef by the name of Kory Rollison! Preparation time includes neither the time needed for the baked cake to cool to room temperature nor the time the layers are refrigerated overnight.
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 20 serving(s)
Number Of Ingredients 18
Steps:
- FOR THE CAKE: Preheat oven to 350 degrees F & line the bottom of three 8-inch cake pans with parchment paper, leaving the sides of the pan dry.
- In a large mixing bowl & with a hand mixer, beat together eggs & oil, mixing well. Add 1 cup of the sugar & continue mixing for 2 minutes, then add the remaining sugar & mix for 3 to 4 minutes.
- In another container, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves & nutmeg, then add this to the egg mixture, beating on low speed until blended, about 1 minute.
- Add carrots, walnuts & pineapple, mixing until well combined.
- Divide batter among the prepared pans & bake 60 minutes or until a wooden pick inserted in the center comes out clean.
- On a wire rack cool to room temperature, then run a knife around the edge of the cakes & remove them from the pans, before wrapping in plastic wrap & refrigerating them overnight.
- FOR THE FROSTING: Place cream cheese in a mixing bowl & beat with a mixer on medium speed until smooth. Add melted chocolate a little at a time, continuing to beat at medium speed.
- Add butter a little at a time, scraping down the sides of the bowl, then add the zest & beat until combined.
- Remove cakes from the refrigerator, then ice the top of one layer, place the 2nd layer on top of that & ice the top of that layer. Place the 3rd layer on top & ice the top & sides of the cake.
- Press chopped walnuts into the sides of the cake & ENJOY!
Nutrition Facts : Calories 660, FatContent 49.3, SaturatedFatContent 17.4, CholesterolContent 96.6, SodiumContent 375.6, CarbohydrateContent 50.3, FiberContent 2.3, SugarContent 35.9, ProteinContent 8.3
CHOCOLATE CARROT CAKE WITH CHOCOLATE CREAM CHEESE ICING ...
Every year at work we have around Valentine's Day a little ritual called Secret Pals, where you draw the name of a co-worker and spoil them all week with little gifts. At the end of the week you serve them with their favourite dessert and reveal your identity to them. One year I had someone who loved carrot cake so I wanted to give him something a little different so I looked through my cookbooks and found this recipe, which is a bit different than my usual carrot cake recipes. He absolutely loved it (and so did my husband!)
Total Time 1 hours
Prep Time 20 minutes
Cook Time 40 minutes
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 19
Steps:
- CAKE: In a bowl, combine flour, cocoa, baking powder, cinnamon, baking soda, nutmeg and allspice; stir in walnuts, raisins and coconut.
- In a large bowl, beat eggs; gradually blend in the brown and granulated sugars.
- Add oil; beat in chocolate.
- Stir in carrots.
- Add flour mixture all at once, mixing just until evenly combined.
- Line a greased 13 x 9-inch cake pan with parchment paper or waxed paper.
- Grease the paper.
- Pour the batter into the pan and bake in a 325 degree F oven for 35 to 40 minutes or until the top springs back when lightly touched and cake begins to pull away from the sides of the pan.
- Let cool.
- TO MAKE ICING: Meanwhile, in a bowl, beat cream cheese until light; beat in chocolate.
- Gradually beat in the sugar; cover and chill in the refrigerator for 30 to 60 minutes or until spreadable.
- Spread over the cooled cake.
Nutrition Facts : Calories 622.1, FatContent 36.5, SaturatedFatContent 14, CholesterolContent 73.7, SodiumContent 261.8, CarbohydrateContent 76.6, FiberContent 7, SugarContent 51.8, ProteinContent 9.4
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