CHOCOLATE CARROT CAKE WITH CHOCOLATE CREAM CHEESE FROSTING
No need to mess with a good carrot cake recipe. Totally agree, unless it’s to add chocolate. You must try Chocolate Carrot Cake. The only thing that’s really different about this Chocolate Carrot Cake from classic carrot cake is, in fact, the chocolate. That’s really it.
I added chocolate to carrot cake in every component. Cocoa in the cake, mini chocolate chips, and cocoa in the cream cheese frosting. Super simple idea, and equally easy execution (just add chocolate!), but it makes for an extremely unique carrot cake!
It’s not outrightly super carrot-y (but then again, neither is classic carrot cake), and you wouldn’t necessarily identify this as carrot cake unless I told you, but once you know, then you’ll see how it’s a Chocolate Carrot Cake. The carrots mostly enhance the texture, and make this cake incredibly moist, but they also add a touch of sweetness, and a subtle hint of classic carrot cake goodness. It’s dense and moist, but still soft.
Carrot cake’s essence is a lot to do with spices, and we still give this Chocolate Carrot Cake all the right amount of spice!
Ingredients
Instructions
For chocolate carrot cake layers:
In a large bowl, stir together flour, sugar, cocoa powder, cinnamon, ginger, baking soda, and salt.
Add eggs, oil, vanilla, and carrots, stirring until just combined.
Fold in chocolate chips.
Divide batter evenly between two well-greased 9-inch round cake pans.
Bake at 350 degrees for about 25 minutes, or until a toothpick inserted near the center comes out clean.
Remove to a wire rack to cool for 10 minutes before removing from pans to wire racks to cool completely.
Meanwhile, prepare chocolate cream cheese frosting.
For chocolate cream cheese frosting:
In a large mixing bowl, beat cream cheese and butter until smooth and creamy.
Beat in vanilla and 2 tbsp. heavy cream.
Add 4 cups powdered sugar and cocoa powder, beating until thick and creamy. Add additional powdered sugar and heavy cream, as needed, to achieve a frosting of medium consistency. Thick, but spreadable, and will not run off the cake!
To assemble:
Place one cake layer on a serving plate, and cover it with 1/3 of the frosting.
Place the second cake layer on top of the first, and spread it with 1/3 of the frosting.
Use remaining frosting to frost the sides and to pipe on top using a star tip.
If desired, sprinkle with mini semi-sweet chocolate chips.
Allow 20-30 minutes for frosting to set. Cut and serve.
thanks done share recipes to : https://thegoldlininggirl.com/2018/03/chocolate-carrot-cake-chocolate-cream-cheese-frosting/
I added chocolate to carrot cake in every component. Cocoa in the cake, mini chocolate chips, and cocoa in the cream cheese frosting. Super simple idea, and equally easy execution (just add chocolate!), but it makes for an extremely unique carrot cake!
It’s not outrightly super carrot-y (but then again, neither is classic carrot cake), and you wouldn’t necessarily identify this as carrot cake unless I told you, but once you know, then you’ll see how it’s a Chocolate Carrot Cake. The carrots mostly enhance the texture, and make this cake incredibly moist, but they also add a touch of sweetness, and a subtle hint of classic carrot cake goodness. It’s dense and moist, but still soft.
Carrot cake’s essence is a lot to do with spices, and we still give this Chocolate Carrot Cake all the right amount of spice!
Ingredients
- For chocolate carrot cake layers:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 cup cocoa powder
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1 tsp. baking soda
- 1/2 tsp. salt
- 4 large eggs
- 1 cup vegetable oil
- 2 tsp. vanilla extract
- 3 cups finely shredded carrots
- 1 cup mini semi-sweet chocolate chips divided
- For chocolate cream cheese frosting:
- 8 oz. package cream cheese softened
- 3/4 cup butter softened
- 2 tsp. vanilla extract
- 2-3 tbsp. heavy cream
- 4-5 cups powdered sugar
- 1/2 cup cocoa powder
- 1/4 cup mini semi-sweet chocolate chips optional garnish
Instructions
For chocolate carrot cake layers:
In a large bowl, stir together flour, sugar, cocoa powder, cinnamon, ginger, baking soda, and salt.
Add eggs, oil, vanilla, and carrots, stirring until just combined.
Fold in chocolate chips.
Divide batter evenly between two well-greased 9-inch round cake pans.
Bake at 350 degrees for about 25 minutes, or until a toothpick inserted near the center comes out clean.
Remove to a wire rack to cool for 10 minutes before removing from pans to wire racks to cool completely.
Meanwhile, prepare chocolate cream cheese frosting.
For chocolate cream cheese frosting:
In a large mixing bowl, beat cream cheese and butter until smooth and creamy.
Beat in vanilla and 2 tbsp. heavy cream.
Add 4 cups powdered sugar and cocoa powder, beating until thick and creamy. Add additional powdered sugar and heavy cream, as needed, to achieve a frosting of medium consistency. Thick, but spreadable, and will not run off the cake!
To assemble:
Place one cake layer on a serving plate, and cover it with 1/3 of the frosting.
Place the second cake layer on top of the first, and spread it with 1/3 of the frosting.
Use remaining frosting to frost the sides and to pipe on top using a star tip.
If desired, sprinkle with mini semi-sweet chocolate chips.
Allow 20-30 minutes for frosting to set. Cut and serve.
thanks done share recipes to : https://thegoldlininggirl.com/2018/03/chocolate-carrot-cake-chocolate-cream-cheese-frosting/
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