Don't miss another issue…      Subscribe

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!













Trans-fat Free, Good source of fiber


2 cups all-purpose flour
or half whole wheat pastry and half white flour
1 cup sugar
cup cocoa powder
1 tablespoon orange zest
2 teaspoons baking soda
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
freshly grated
1 ⅓ cups vegetable oil
4 large eggs
½ cup orange juice
2 medium carrots
1 cup raisins, seedless
1 cup walnuts
Cream cheese glaze
3 ounces cream cheese
¼ cup powdered sugar
3 tablespoons milk
½ teaspoon vanilla extract
2 tablespoons cocoa powder


These are the ingredients we need to make the cake.

Heat oven to 350℉ (180℃) F. Grease and flour 10-cup fluted tube pan, preferable Teflon coated.

Well butter and flour a 10-cup fluted tube pan.

In large bowl combine flour, sugar, cocoa powder, grated orange peel, baking soda, cinnamon, nutmeg, oil, eggs, and orange juice.

In large bowl combine flour, sugar, cocoa powder, grated orange peel, baking soda, cinnamon and nutmeg.
Mix until well blended and smooth.

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.

Add the coarsely chopped walnuts.
Pour the batter into the well buttered and floured cake pan.

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.

Bake at a 350 degrees F oven for 45-50 minutes until wooden pick inserted in center comes out clean.

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.

Pour the chocolate glaze into a measuring cup, and start glazing the cake.
Drizzle the white (plain) glaze over chocolate glaze. Be creative!

Drizzle plain glaze over chocolate to serve.

Chocolaty, orangey and very moist!


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 142g (5.0 oz)
Amount per Serving
Calories 53860% of calories from fat
 % Daily Value *
Total Fat 36g 55%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 79mg 26%
Sodium 148mg 6%
Total Carbohydrate 17g 17%
Dietary Fiber 4g 16%
Sugars g
Protein 18g
Vitamin A 38% Vitamin C 9%
Calcium 5% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


Founded in 1996.

© 2023 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed