Wednesday, May 6, 2009

Chocolate Carrot Cake

This is another great recipe from the chocolate recipe exchange. This cake was really good! I will be making this in the future. When I do I will post a picture. This recipe is from Camille Cruzan.

For cake layers:

4 large eggs
1 1/2 cups vegetable oil

2 cups all-purpose flour
2 cups granulated sugar
1/3 cup unsweetened cocoa powder
1 tsp. salt
1 tsp. each baking powder and baking soda
4 medium carrots (about 2 cups)

For cream cheese frosting:

8 ounces cream cheese, softened
4 Tbsp. unsalted butter, softened
1 1/2 Tbsp. vanilla
1 cup powdered sugar

For chocolate glaze:

1/2 cup semisweet chocolate chips
3 ounces fine-quality dark chocolate for baking (not unsweetened)
6 Tbsp. heavy cream (1/4 c. + 2 Tbsp.)
1 Tbsp. butter
1/2 tsp. vanilla
1 cup powdered sugar

Cake layers:

Preheat oven to 350 degrees and grease two 9X2-inch round cake pans. In a large bowl with an electric mixer beat together eggs and oil on low speed until combined well. Add dry ingredients and beat until just combined. Stir in carrots and divide batter between pans. Bake cake layers in middle of oven 35-50 minutes, or until tester comes out clean. Cool cake in pans on a rack 10 minutes and invert onto rack to cool completely.

Cream cheese frosting:

In a bowl with an electric mixer beat together cream cheese and butter until smooth. Add vanilla and confectioners' sugar and beat until creamy. Spread frosting on top of 1 cake layer and top with other layer.

Chocolate glaze:

In a small saucepan combine glaze ingredients and cook over moderate heat, stirring frequently, until chocolate is melted and glaze is smooth. Remove from heat and cool glaze slightly. Spread glaze over top and sides of cake and chill 1 hour, or until set. Serves 8.