Yes, I said "CHOCOLATE CARROT CAKE".
Why would someone make Chocolate Carrot Cake? Because it is incredible.
A match like a PB&J sandwich!
Or a perfect combo like Cherry Coke! Who knew?!
I like Carrot Cake. And I like Chocolate Cake...but Chocolate Carrot Cake had never entered my brain until two years ago, when I was out at one of my favorite Tulsa Restaurants, THE WILD FORK and had to try their Chocolate Carrot Cake..yes, the first I had heard of such a combination. It was divine. The next time I went back (about two months later) they didn't offer it as an option. I decided then and there that I would try to recreate this amazing cake.
You might think, what on earth does this taste like? Well, it is not so far off of Chocolate Zucchini Bread, as a matter of fact. I have tried several Chocolate Carrot Cake recipes that I've found on-line (don't ever try the apple sauce version that is out there in the blogosphere...it was horrible) and on my 5th attempt and tweaking, I knew I almost had it. So, this time, the 6th time, I had everything right...and I added a little secret ingredient: Cinnamon.
You can make it with plain Cream Cheese Frosting....but let's just say, I don't do anything plain.
So, my cake has a Chocolate Cream Cheese Frosting.
It is a full, dense cake and you need a cold glass of milk to go with it.
2 1/2 cups finely shredded carrots
2 cups sugar
1-1/4 cups canola oil
2 cups all-purpose flour
1/2 cup baking cocoa powder (like Hershey's cocoa)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3 cups confectioners sugar
1/4 cup baking cocoa powder
1 teaspoon vanilla extract
1/4 cup chopped walnuts or pecans (optional in between layers, on top or on side of cake)
- Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large bowl, beat the carrots, sugar, oil and eggs until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into carrot mixture until blended.
- Pour into prepared pans. Bake at 350° for 25-30 minutes. The cake will start to have bubbles (well, more like little craters) around the edges and/or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. I suggest leaving the waxed paper on the cake and wrapping with seran wrap and freezing the cakes. It makes frosting the cake layers much easier.
- For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, cocoa and vanilla until smooth. Make sure frosting is at room temp when frosting the cake. (This frosting is quite thick...if you refrigerate and then try to frost the cake with cold frosting it will be too stiff to spread for ultimate coverage).
- Place bottom layer on a serving plate; top with half of the frosting. I like to sprinkle the walnuts or pecans in the middle of the layers. Repeat with remaining cake layer. Sprinkle or decorate the side of the cake with nuts.
- MUST HAVE A COLD GLASS OF MILK WITH THIS CAKE
That's my Chocolate Carrot Cake.
What do you think? Should I try to come up with a fun name for it? Can you?