Chocolate carrot cake

Chocolate carrot cake

Ingredients/Components

• cinnamon - 1 tsp
• vanilla - 2 tsp
• confectioners sugar
• baking powder
• baking soda - 1 tsp
• all-purpose flour
• unsweetened chocolate, melted and cooled - 3 oz
• light brown sugar - 2 c
• orange juice - 1/2 c
• finely shredded carrots - 2 c
• unsalted butter, softened - 1 Tbsp
• unsalted butter room temperature - 3/4 c
• cream cheese room temperature
• large eggs room temperature - 3 item
• chocolate chips optional - 1 c
• shredded fresh carrots - 1 item
• semi-sweet or unsweetened chocolate, melted and cooled - 3 oz
• zest of 1 orange, finely grated
• finely chopped toasted walnuts - 1 c
• finely minced orange zest - 2 tsp
• orange juice as needed, to thin - 1 item
• Garnish: marzipan carrots commercial
• crust toasted walnuts - 1 item

How to make chocolate carrot cake:

Chocolate Cream Cheese Icing:8 oz. cream cheese (room temperature)3 oz. unsweetened chocolate, melted and cooled1 Tbsp. unsalted butter, softened1 1/2 c. confectioners sugar2 tsp. finely minced orange zest orange juice (as needed, to thin) Garnish: marzipan carrots (commercial) crust toasted walnuts shredded fresh carrots For cake, preheat oven to 350°. Generously grease a 9 to 10-inch spring-form pan and line with parchment paper or greased wax paper. Melt the chocolate and set aside.

Meanwhile, cream the butter until light and fluffy. Add brown sugar. Blend in eggs, vanilla, melted (and cooled) chocolate, orange zest and orange juice, scraping bowl often to incorporate mixture.

In a separate bowl, stir together flour, baking powder, soda and cinnamon. Stir this into wet batter to moisten slightly. Fold in carrots, chocolate chips (optional) and nuts and stir to make a smooth batter. Spoon into prepared pan. Bake until cake test done, 50 to 60 minutes. Melt the chocolate and cool. Cream the cream cheese and stir in the chocolate, butter, confectioners sugar and orange zest and juice. Whip to increase volume.

To ice cake: Split cooled cake horizontally. Ice bottom generously and cover with top. Ice sides and coat with crushed toasted walnuts. Ice top and garnish with additional walnuts and a center of shredded carrots or arrange a perimeter of marzipan carrots around edges. Serves 12 to 16.

Recipe categories: Desserts, Cakes, < 60 mins.