This was the finale for yesterday’s Easter dinner. A lightly textured, moist chocolate cake – thanks to the addition of shredded carrots, oil, and lots of eggs. A tangy chocolate cream cheese frosting adds to the decadence!
The Cake:
- 3 cups shredded carrots
- 2 cups granulate sugar
- 1 1/4 cups vegetable oil
- 4 large eggs, room temperature
- 2 cups flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat oven to 350º. Grease 2 – 9″ cake pans and line with parchment paper.
- In a large bowl beat carrots, sugar, oil, and eggs until well combined.
- In a medium bowl, whisk flour, cocoa, baking soda, and salt – beat into the wet ingredients until well blended.
- Divide into the 2 pans and bake for 25 to 30 minutes, testing with a toothpick. Let sit in pans for 20 minutes, then remove and cool on a wire rack.
The Frosting:
- 8 oz. cream cheese, softened
- 1/2 cup butter, softened
- 3 1/2 cups confectioners sugar
- 1/4 cup cocoa powder
- 3 teaspoons vanilla extract
- 1/4 cup mini chocolate chips
- In a large bowl, beat the cream cheese and butter until smooth.
- In a medium bowl, sift the confectioners sugar and cocoa powder. Add a cupful at a time to the cream cheese/butter, mixing after each addition. Mix in the vanilla.
- Frost cooled cake and garnish with the chocolate chips.
