CHOCOLATE CARROT CAKE
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
Time 1h
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, Fat 31g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 276mg sodium, Carbohydrate 72g carbohydrate (54g sugars, Fiber 2g fiber), Protein 6g protein.
CHOCOLATE CARROT CAKE
Make and share this Chocolate Carrot Cake recipe from Food.com.
Provided by fwb45
Categories Dessert
Time 1h
Yield 1 10 inch cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Grease and flour a ten inch tube pan.
- Combine brown sugar,oil, and eggs, stirring until smooth. Sift together baking soda, cinnamon, nutmeg, salt, cocoa powder, and flour. Beat dry ingredients into liquid, mixing well. Fold in carrots and walnuts. Pour batter into prepared pan and bake for 45 to 50 minutes or until a cake tester inserted near center of ring comes out clean.
- Cool in pan on rack for 15 minutes. Turn out cake and let cool completly.
- Melt white chocolate in the top half of a double boiler or in a microwave and pour over top of cooled cake.
- If desired, garnish with melted dark chocolate driizzled over cake and fresh fruit such as strawberries.
Nutrition Facts : Calories 8061.5, Fat 542.1, SaturatedFat 88.6, Cholesterol 997.2, Sodium 3446.7, Carbohydrate 761.5, Fiber 48.1, Sugar 520.4, Protein 102.9
CHOCOLATE CARROT CAKE
Make and share this Chocolate Carrot Cake recipe from Food.com.
Provided by CoffeeB
Categories Dessert
Time 40m
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- In a large mixing bowl, combine flour, sugar, cocoa, baking soda and salt.
- Add the eggs, oil and carrots.
- Beat until combined.
- Pour into prepared 9x13, cupcake liners or 9 inch round baking pans. If using 9-in. round baking pans, line with waxed paper, and grease the paper.
- Bake at 350 degrees for 25-30 minutes, (less if making cupcakes).
- Cool 10 minutes before removing from baking pans to wire rack to cool completely.
- Frosting:.
- In a large mixing bowl, combine cream cheese, and butter.
- Beat until smoooth and fluffy.
- Beat in the powdered sugar, cocoa, and vanilla until smooth.
- If using 9-inch rounds:.
- Place one cake layer on a serving plate and spread with half the frosting.
- Repeat layers.
- Sprinkle with nuts and chocolate chips.
Nutrition Facts : Calories 769, Fat 42.3, SaturatedFat 13.7, Cholesterol 111.6, Sodium 357, Carbohydrate 95.4, Fiber 3.5, Sugar 73.7, Protein 7.6
CHOCOLATE CARROT CAKE WITH A DIFFERENCE
The difference is this one starts with a cake mix -- and a chocolate mix at that. Usually I just see recipes that call for adding a little cocoa powder to a standard carrot cake batter. This one promises some good chocolate flavor and I can't wait to try it. I'm keeping the recipe here for safekeeping.
Provided by Lorraine of AZ
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Greas a 9 x 13-inch baking pan.
- Beat all ingredients together on low speed for 1 minute using an electric mixer. Increase speed to medium and beat 2 minutes longer.
- Stir in the carrots and nuts.
- Spread in prepared pan and bake in preheated oven 40 to 50 minutes or until cakes tests done.
- Chocolate cream cheese frosting would be delicious on this cake, but vanilla cream cheese frosting would work, too.
Nutrition Facts : Calories 460.9, Fat 22.9, SaturatedFat 6.6, Cholesterol 94.9, Sodium 702.3, Carbohydrate 60.4, Fiber 3.7, Sugar 33.3, Protein 9.6
CHOCOLATE CARROT CAKE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper. Coat the parchment with cooking spray and dust with flour, tapping out the excess. Sift the flour, baking powder, baking soda, apple pie spice and salt into a medium bowl. Beat the granulated sugar, brown sugar, vegetable oil, eggs, applesauce and vanilla in a large bowl with a mixer on medium speed until combined, about 2 minutes. Reduce the speed to low and beat in the flour mixture until just combined. Fold in the carrots with a rubber spatula.
- Divide the batter between the prepared pans; bake until each cake pulls away slightly from the side of the pan and a toothpick inserted into the center comes out clean, about 40 minutes. Transfer to a rack and let cool 10 minutes in the pans, then invert onto the rack to cool completely; remove the parchment.
- Meanwhile, make the frosting: Heat the heavy cream until almost simmering in a medium saucepan over medium-high heat. Remove from the heat, add the chocolate and butter and let sit, without stirring, 5 minutes; stir until smooth. Let cool to room temperature, about 2 hours.
- Place one cake layer on a platter. Spread the top with 1 cup frosting; refrigerate until the frosting is set, about 10 minutes. Top with the second cake layer and spread a thin layer of frosting on the top and side; refrigerate until set, about 10 minutes. Cover the cake with the remaining frosting.
- Make the web topping: Beat the marshmallows and food coloring in a large bowl with a mixer fitted with the whisk attachment on low speed until the marshmallows break up, about 1 minute. Increase the speed to medium high and beat until glossy and smooth. Using two forks, pull out about 1 tablespoon of marshmallow at a time, stretch into thin strands and drape over the top of the cake to create a web. Photograph by Kate Mathis
CHOCOLATE CARROT CAKE
A combination of a chocolate cake and a carrot cake. An excellent moist cake recipe that was in our local newspaper years ago.
Provided by Eldeevee
Categories Dessert
Time 1h20m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Drain pineapple, reserving 1/2 cup juice and set pineapple aside.
- Combine flour, sugar, cocoa, baking soda, salt, cinnamon, nutmeg, oil, eggs, reserved pineapple juice and vanilla in a large bowl.
- Blend ingredients on low speed and beat 2 minutes on medium speed, scraping bowl occasionally.
- Stir in carrots and reserved pineapple. Pour batter into a well greased 12 cup bundt pan.
- Bake for 60 to 65 minutes or until done.
- Cool for 10 minutes in pan; remove from pan and cool completely.
- Can frost with cream cheese frosting, but it is good as it is.
Nutrition Facts : Calories 430.3, Fat 20.8, SaturatedFat 3.3, Cholesterol 70.5, Sodium 446.8, Carbohydrate 56.1, Fiber 2.9, Sugar 31.3, Protein 6.2
CHOCOLATE CARROT CAKE
A really moist and delicious carrot cake. I omit the raisins because I do not care for them, but I left them in because the original recipe I was given have them. I make an orange cream cheese frosting to top it. It looks so nice next to the dark cake.This orange cream cheese frosting recipe is the same one I use- Recipe #131741 Use the frosting to both fill and frost the cake.
Provided by Kelly
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350º F. Grease two 8 inch square baking pans. Dust with flour; tap out excess.
- In a large bowl, beat together butter, oil, and sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate, orange zest, orange juice, and sour cream.
- Sift together flour, baking powder, baking soda and salt. Add to chocolate mixture, beating just enough to combine. Stir in carrots, raisins, and chocolate chips. Divide batter between prepared pans.
- Bake 45 to 50 minutes, or until a cake tester inserted in center comes out clean. Let cakes cool in pans ten minutes, then unmold onto racks to cool completely. Fill and frost cakes with Orange Cream Cheese Frosting. Refrigerate until serving time.
Nutrition Facts : Calories 600.5, Fat 32, SaturatedFat 14.7, Cholesterol 99.3, Sodium 600.7, Carbohydrate 78.4, Fiber 4.1, Sugar 49.9, Protein 7.9
LIGHT CHOCOLATE CARROT CAKE
Make and share this Light Chocolate Carrot Cake recipe from Food.com.
Provided by David04
Categories Dessert
Time 40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°
- Coat a 9x9 inch square pan with cooking spray.
- Mix 1/4 cup cocoa, flour and baking powder in a bowl.
- Stir in shredded carrots and Splenda.
- In a separate small bowl, mix the applesauce, milk, egg whites, 2 tbsp cocoa, and vanilla.
- Beat lightly with a fork and add to the dry ingredients.Mix until just blended.
- Pour the batter into the pan and bake for 20-25 minutes.
- Let cool and serve.
Nutrition Facts : Calories 64.7, Fat 0.4, Cholesterol 0.1, Sodium 74.7, Carbohydrate 11.9, Fiber 1.1, Sugar 0.6, Protein 3.1
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