Prep 2 hrs
Cook 1 hr
adapted from the "You Aked For it" section of Gourmet magazine, Sept 1995 issue and supposedly from the Casual Cafe in MA.
- 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
- 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.
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.