CHOCOLATE CARROT CAKE

(from abehn’s recipe box)

Source: yahoo recipe group

Categories: Dessert

Ingredients

  • CAKE:
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 4 large eggs
  • 1-1/2 cups vegetable oil (not canola)
  • 4 medium carrots, shredded coarse (about 2 cups)
  • (NOTE: if you use a food processor to shred the carrots, be sure to
  • drain whatever juice there might be before using. Hand grating is
  • best as the carrots must be coarse.)
  • CREAM CHEESE FROSTING:
  • 4 ounces cream cheese, softened (can use 3 ounces)
  • 2 Tablespoons unsalted butter
  • 1 Tablespoon good vanilla
  • 1/2 cup confectioner' s sugar
  • For the Ganache:
  • 1/2 cup heavy cream
  • 1-1/2 Tablespoon sugar
  • 1 Tablespoon unsalted butter
  • 8 ounces bittersweet chocolate (preferably imported) chopped
  • fine.

Directions

  1. Make cake layers:

  2. Preheat oven to 350 degrees F and grease and flour two 9 × 2 inch

  3. round cake pans, knocking out excess flour. Into a bowl sift together

  4. flour, granulated sugar, cocoa powder, salt, baking powder, and

  5. baking soda. In a large bowl with an electric mixer beat together

  6. eggs and oil on low speed until combined well. Add flour mixture and

  7. beat until just combined. Stir in carrots and divide batter between

  8. pans. Bake cake layers in middle of oven 50 minutes, or until a

  9. tester comes out clean. Cool cake layers in pans 10 minutes and

  10. invert onto rack to cool completely.

  11. Make Cream cheese frosting:

  12. In a bowl with electric mixer, beat together cream cheese and butter

  13. until smooth. Add vanilla and confectioner’ s sugar and beat until

  14. creamy. Spread frosting on top of 1 cake layer and top with other layer.

  15. For the Ganache:

  16. In a small heavy saucepan combine the cream, the sugar and butter and

  17. bring the mixture just to a boil. Put the chocolate in a small heat

  18. proof bowl, over it pour the cream mixture and stir the mixture

  19. gently until it is combined well and the chocolate is melted

  20. completely. Let the ganache stand for 2 to 3 minutes or until it is

  21. thickened slightly, and pour it over the top of the cake, smoothing

  22. it with a spatula and letting the excess drip down the sides to coat

  23. the cake completely. Let the cake stand for 10 to 15 minutes, or

  24. until the ganache is set.

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