Double-Glazed Chocolate Carrot Cake
Super chocolaty, orangey and moist cake! The double glaze makes the cake look beautiful and taste more delicious! A definite winner cake that everybody will give you a wow!
or half whole wheat pastry and half white flour
|Cream cheese glaze|
Heat oven to 350℉ (180℃) F. Grease and flour 10-cup fluted tube pan, preferable Teflon coated.
In large bowl combine flour, sugar, cocoa powder, grated orange peel, baking soda, cinnamon, nutmeg, oil, eggs, and orange juice.
With electric mixer at low speed, beat just until blended. Increase speed to medium; beat 2 minutes until blended and smooth. Stir in carrots, raisins, and chopped walnuts.
Pour batter into prepared pan; bake 45 to 50 minutes until wooden pick inserted in center comes out clean.
Cool cake in pan on wire rack 15 minutes; remove from pan to rack to cool completely.
Meanwhile, in medium size bowl mix at medium speed, beat cream cheese, powdered sugar, 2 tablespoons milk and vanilla until blended and smooth. Remove 1 tablespoon to small bowl.
To mixture in medium bowl, add cocoa powder and remaining 1 to 2 tablespoons milk. Beat until smooth and of proper consistency for glazing.
Spoon chocolate glaze over top of cooled cake so glaze drips randomly down sides.
Drizzle plain glaze over chocolate to serve.