Light Chocolate Carrot Cake With Chocolate Cream Cheese Icing Food

CHOCOLATE CARROT CAKE

Chocolate Carrot Cake image

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

Ingredients

3 cups finely shredded carrots
2 cups sugar
1-1/4 cups canola oil
4 large eggs, room temperature
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1/4 cup baking cocoa
3 teaspoons vanilla extract
1/4 cup chopped walnuts
1/4 cup semisweet chocolate chips

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.

OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING

Old-Fashioned Carrot Cake with Cream Cheese Frosting image

A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough-better than all the other carrot cakes recipes I've tried!-Kim Orr, West Grove, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 18

Ingredients

4 large eggs
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 to 3 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups grated carrots
FROSTING:
1/2 cup butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
2 to 3 tablespoons 2% milk
1 cup chopped walnuts, optional
Orange and green food coloring, optional

Steps:

In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting. , Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. , Store cake in the refrigerator.

Nutrition Facts : Calories 531 calories, Fat 28g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 203mg sodium, Carbohydrate 68g carbohydrate (54g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE CARROT CAKE WITH CHOCOLATE CREAM CHEESE ICING

Chocolate Carrot Cake with Chocolate Cream Cheese Icing image

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!)

Provided by Irmgard

Categories Dessert

Time 1h

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 19

Ingredients

1 1/2 cups sifted all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon nutmeg
1 pinch allspice
1/2 cup chopped walnuts, toasted
1/2 cup raisins
1/3 cup sweetened flaked coconut
3 eggs
3/4 cup packed brown sugar
3/4 cup granulated sugar
3/4 cup vegetable oil
4 ounces semisweet chocolate, melted
3 cups grated carrots
1/2 lb cream cheese
1/4 lb semisweet chocolate, melted
2 cups sifted icing sugar

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.

LIGHT CHOCOLATE CARROT CAKE WITH CHOCOLATE CREAM CHEESE ICING

Light Chocolate Carrot Cake With Chocolate Cream Cheese Icing image

It's a chocolate cake with the health benefits of eating a whole carrot per serving! This low fat makeover of Recipe #83099 has only 19% of the fat and 14% of the cholesterol, but all of the carrot cake-like texture with coconut and walnuts. To us, this tastes much better than the original which has a strong flavor of vegetable oil. If you think you may be tempted to overindulge, a half recipe fits perfectly in an 8-inch square pan.

Provided by FLKeysJen

Categories Dessert

Time 1h

Yield 12-16 serving(s)

Number Of Ingredients 20

Ingredients

1 1/2 cups all-purpose flour, sifted
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/4 cup walnuts, chopped and toasted
1/4 cup shredded coconut
1/2 cup raisins
3/4 cup egg substitute (like Egg Beaters)
3/4 cup brown sugar or 3/4 cup Splenda brown sugar blend
3/4 cup sugar or 3/4 cup Splenda Sugar Blend for Baking
2 (1 1/2 ounce) boxes fat-free sugar-free instant chocolate pudding mix (Jello 1.4 oz boxes)
1 cup fat free sour cream
3 cups carrots, grated
4 ounces fat free cream cheese
4 ounces neufchatel cheese
2 tablespoons unsweetened cocoa powder
2 cups powdered sugar

Steps:

CAKE: In a bowl, combine flours, cocoa, baking powder, baking soda and spices; stir in walnuts, raisins and coconut.
In a large bowl, beat together the egg substitute and sugars; add pudding mix and sour cream; stir in carrots.
Add flour mixture all at once, mixing just until evenly combined.
Spray a 13 x 9-inch cake pan with non-fat cooking spray, and line with parchment paper or waxed paper; then spray the paper with non-fat cooking spray.
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 and neufchatel cheese until light; gradually beat in the cocoa powder and sugar.
Cover and chill in the refrigerator for 30 to 60 minutes or until spreadable.
Spread over the cooled cake.

Nutrition Facts : Calories 394.3, Fat 6.2, SaturatedFat 2.9, Cholesterol 10.1, Sodium 528.7, Carbohydrate 81.3, Fiber 4.6, Sugar 54.3, Protein 9

CHOCOLATE CARROT CAKE

Chocolate Carrot Cake image

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

Ingredients

2 cups flour
2 cups sugar
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
4 eggs
1 1/4 cups vegetable oil
3 cups carrots, finely shredded
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3 3/4 cups powdered sugar
1/4 cup cocoa
3 teaspoons vanilla
1/4 cup walnuts, chopped
1/4 cup semi-sweet chocolate chips

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

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