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!
Ingredients
| 2 | cups |
all-purpose flour
or half whole wheat pastry and half white flour |
|
| 1 | cup |
sugar
granulated |
|
| ⅔ | cup |
cocoa powder
unsweetened |
|
| 1 | tablespoon |
orange zest
grated |
|
| 2 | teaspoons |
baking soda
|
|
| 1 ½ | teaspoons |
cinnamon
ground |
|
| ½ | teaspoon |
nutmeg
freshly grated |
|
| 1 ⅓ | cups |
vegetable oil
|
|
| 4 | large |
eggs
|
|
| ½ | cup |
orange juice
|
|
| 2 | medium |
carrots
shredded |
|
| 1 | cup |
raisins, seedless
|
|
| 1 | cup |
walnuts
chopped |
|
| Cream cheese glaze | |||
| 3 | ounces |
cream cheese
softened |
|
| ¼ | cup |
powdered sugar
|
|
| 3 | tablespoons |
milk
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 2 | tablespoons |
cocoa powder
unsweetened |
|
Directions
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.
Nutrition Facts
Serving Size 142g (5.0 oz)
