CHOCOLATE CARROT CAKE RECIPE RECIPES
CHOCOLATE CARROT CAKE RECIPE: HOW TO MAKE IT
Finely shredding the carrots gives this cake an extra-nice texture. The walnuts sprinkled on top add crunch, but you can leave them off if you prefer. —Pamela Brown, Williamsburg, Michigan
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 35 minutes
Cook Time 25 minutes
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large bowl, beat the carrots, sugar, oil and eggs until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into carrot mixture until blended., Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, cocoa and vanilla until smooth. , Place bottom layer on a serving plate; top with half of the frosting. Repeat with remaining cake layer. Sprinkle with nuts and chocolate chips.
Nutrition Facts : Calories 578 calories, FatContent 31g fat (10g saturated fat), CholesterolContent 84mg cholesterol, SodiumContent 276mg sodium, CarbohydrateContent 72g carbohydrate (54g sugars, FiberContent 2g fiber), ProteinContent 6g protein.
CHOCOLATE CARROT CAKE RECIPE - BETTYCROCKER.COM
An all-time favorite cake gets a chocolatey twist, topped with classic cream cheese frosting.
Provided by Betty Crocker Kitchens
Total Time 2 hours 5 minutes
Prep Time 30 minutes
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, make cake mix as directed on box. Beat in cinnamon. Stir in carrots. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In large bowl, beat cream cheese and butter with electric mixer on medium-high speed until smooth. Beat in vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Spread on top of cake. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining cake.
Nutrition Facts : Calories 410 , CarbohydrateContent 48 g, CholesterolContent 80 mg, FatContent 4 1/2 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 450 mg, SugarContent 32 g, TransFatContent 0 g
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