Chocolate Carrot Cake With A Difference Recipes

CHOCOLATE CARROT CAKE

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, make cake mix as directed on box. Beat in cinnamon. Stir in carrots. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In large bowl, beat cream cheese and butter with electric mixer on medium-high speed until smooth. Beat in vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Spread on top of cake. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining cake.

CHOCOLATE CARROT CAKE

Steps:

• 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 or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, cocoa and vanilla until smooth. , Place bottom layer on a serving plate; top with half of the frosting. Repeat with remaining cake layer. Sprinkle with nuts and chocolate chips.

CHOCOLATE CARROT CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper. Coat the parchment with cooking spray and dust with flour, tapping out the excess. Sift the flour, baking powder, baking soda, apple pie spice and salt into a medium bowl. Beat the granulated sugar, brown sugar, vegetable oil, eggs, applesauce and vanilla in a large bowl with a mixer on medium speed until combined, about 2 minutes. Reduce the speed to low and beat in the flour mixture until just combined. Fold in the carrots with a rubber spatula.
• Divide the batter between the prepared pans; bake until each cake pulls away slightly from the side of the pan and a toothpick inserted into the center comes out clean, about 40 minutes. Transfer to a rack and let cool 10 minutes in the pans, then invert onto the rack to cool completely; remove the parchment.
• Meanwhile, make the frosting: Heat the heavy cream until almost simmering in a medium saucepan over medium-high heat. Remove from the heat, add the chocolate and butter and let sit, without stirring, 5 minutes; stir until smooth. Let cool to room temperature, about 2 hours.
• Place one cake layer on a platter. Spread the top with 1 cup frosting; refrigerate until the frosting is set, about 10 minutes. Top with the second cake layer and spread a thin layer of frosting on the top and side; refrigerate until set, about 10 minutes. Cover the cake with the remaining frosting.
• Make the web topping: Beat the marshmallows and food coloring in a large bowl with a mixer fitted with the whisk attachment on low speed until the marshmallows break up, about 1 minute. Increase the speed to medium high and beat until glossy and smooth. Using two forks, pull out about 1 tablespoon of marshmallow at a time, stretch into thin strands and drape over the top of the cake to create a web. Photograph by Kate Mathis

DARK CHOCOLATE CARROT CAKE

Steps:

• In a large bowl, combine the cake mix, cream cheese, pudding mix, milk, eggs and cinnamon; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in carrots and 1/2 cup walnuts. Pour into three greased and floured 8-in. round baking pans., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Spread frosting between layers and over top and sides of cake. Sprinkle top with remaining walnuts. Store in the refrigerator.

CHOCOLATE CARROT CAKE

Steps:

• In a large mixing bowl, combine flour, sugar, cocoa, baking soda and salt.
• Add the eggs, oil and carrots.
• Beat until combined.
• Pour into prepared 9x13, cupcake liners or 9 inch round baking pans. If using 9-in. round baking pans, line with waxed paper, and grease the paper.
• Bake at 350 degrees for 25-30 minutes, (less if making cupcakes).
• Cool 10 minutes before removing from baking pans to wire rack to cool completely.
• Frosting:.
• In a large mixing bowl, combine cream cheese, and butter.
• Beat until smoooth and fluffy.
• Beat in the powdered sugar, cocoa, and vanilla until smooth.
• If using 9-inch rounds:.
• Place one cake layer on a serving plate and spread with half the frosting.
• Repeat layers.
• Sprinkle with nuts and chocolate chips.

CHOCOLATE CARROT CAKE WITH A DIFFERENCE

Steps:

• Preheat oven to 350 degrees F. Greas a 9 x 13-inch baking pan.
• Beat all ingredients together on low speed for 1 minute using an electric mixer. Increase speed to medium and beat 2 minutes longer.
• Stir in the carrots and nuts.
• Spread in prepared pan and bake in preheated oven 40 to 50 minutes or until cakes tests done.
• Chocolate cream cheese frosting would be delicious on this cake, but vanilla cream cheese frosting would work, too.

CHOCOLATE-ORANGE CARROT CAKE

Steps:

• Make cake:
• Preheat oven to 350¡F. Spray two 9-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Using electric mixer, beat 1 1/2 cups oil and eggs in large bowl until well blended and thick, about 2 minutes. Add flour, sugar, cocoa powder, baking soda and salt; beat at low speed to blend. Increase speed; beat 1 minute longer (batter will be very thick). Stir in carrots, coconut and orange peel, then orange pieces. Divide batter between prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 10 minutes. Turn out onto racks; cool completely.
• Make frosting:
• Stir chocolate chips in heavy medium saucepan over very low heat until melted and smooth. Remove from heat and cool to lukewarm. Spoon 1/3 cup chocolate into small bowl and reserve for decoration. Beat margarine and sugar in medium bowl until fluffy. Beat in remaining melted chocolate and orange juice concentrate.
• Place 1 cake layer on platter. Spread with 2/3 cup frosting. Top with second cake layer. Spread remaining frosting over top and sides of cake. Arrange additional orange segments around top edge of cake. Rewarm 1/3 cup reserved chocolate to pourable consistency if necessary. Drizzle orange segments with chocolate. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate.)

BRAZILIAN-STYLE CARROT CAKE WITH CHOCOLATE SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch cake pan and dust with flour.
• Combine 2 cups sugar, eggs, vegetable oil, and carrots in a blender; blend until very smooth, about 5 minutes.
• Pour carrot mixture into a bowl; add flour and baking powder. Mix well to combine. Pour into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack to cool.
• Combine 1/2 cup sugar, cocoa powder, milk, and butter in a small saucepan over low heat. Cook, stirring constantly, until sauce begins to bubble and thicken, 3 to 4 minutes. Remove from heat and quickly spread over cake.