Ingredients: |
Ingredients: CAKE
2 cups all purpose flour
2 cups sugar
1/3 cup unsweetened cocoa powder (not Dutch-process)
1 tsp salt
1 tsp baking powder
1 tsp baking soda
4 large eggs
1-1/2 cups vegetable oil
4 medium carrots, shredded coarse (about 2 cups)
FILLING
4 oz cream cheese, softened
2 TBSP unsalted butter, softened
1 TBSP vanilla
1/2 cup powdered sugar
GLAZE
1/2 cup semisweet chocolate chips
3 oz bittersweet chocolate
6 TBSP heavy cream
1 TBSP unsalted butter
1/2 tsp vanilla
1 cup powdered sugar
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Directions: |
Directions:For cake: Preheat oven to 350ºF and grease and flour two 9x2-inch round cake pans, knocking out excess flour.
Into a bowl, sift together flour, sugar, cocoa powder, salt, baking powder and baking soda. In a large bowl, beat together eggs and oil on low speed until combined well. Add flour mixture and beat until just combined. Stir in carrots and divide batter between pans. Bake cake layers in middle of oven 50 minutes, or until toothpick comes out clean. Cool in pans on a rack for 10 minutes and invert onto rack to cool completely.
For filling: Beat together cream cheese and butter until smooth. Add vanilla and sugar and beat until creamy. Spread filling on top of 1 cake layer and top with other layer.
For 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. |
This recipe for Chocolate Carrot Cake is from