Recipe by HeatherFeather
adapted from the "You Aked For it" section of Gourmet magazine, Sept 1995 issue and supposedly from the Casual Cafe in MA.
Top Review by waynejohn1234
This is the first chocolate carrot cake I ever made (I have the same recipe) and still today use the same recipe. I do add 1 tsp. of pure vanilla and sometimes I add 1/2 cup of well drained pineapple. Very, Very good and always receives accolades. Good to see it finally in print.
- 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 canola oil
- 4 medium carrots, peeled, coarsely shredded (about 2 cups)
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 tablespoon vanilla extract
- 1⁄2 cup powdered sugar
- 1⁄2 cup semi-sweet chocolate chips
- 3 ounces bittersweet chocolate
- 6 tablespoons heavy cream
- 1⁄2 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 tablespoon unsalted butter
Directions See How It's Made
- Preheat oven to 350 F and grease & flour two 9" round cake pans.
- Sift together flour, granulated sugar, cocoa powder, salt, baking powder, baking soda.
- In another bowl, beat eggs and oil together.
- Combine both mixtures and beat just until combined.
- Stir in carrots, then pour batter into the prepared pans.
- Bake for about 50 minutes, or until a toothpick tests clean.
- Allow to cool on racks in pans 10, then invert onto racks to cool completely.
- For Filling: beat cream cheese and butter until smooth, then add the vanilla and powdered sugar until creamy.
- For glaze: Combine all ingredients in a small pan and cook over medium heat, stirring often, unil melted and smooth.
- Remove from heat and let cool slghtly.
- To Assemble: Spread one of the cake layers with the filling, then top with second cake layer.
- Spread glaze over top and sides and chill at least 1 hour or until set.