Carrot Patch Chocolate Cake Recipes

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.

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

Steps:

• Preheat oven to 350.
• In a large mixing bowl, combine the cake mix, eggs, water and oil. Blend with hand mixer until batter is smooth.
• Stir in chocolate chips.
• Spray a 9x13" cake pan with non-stick cooking spray and pour the batter into the pan.
• Bake according to package directions (usually 30-35 minutes for a 9x13 cake).
• While cake is baking, place the white baking chips into a small saucepan and begin stirring them over Medium-Low heat on the stove (or follow the instructions on the bag).
• When they are almost melted, add a few drops of orange gel food coloring to the mixture. Continue stirring until all candy is melted and it is all orange.
• NOTE: I tried this before with liquid food coloring and the candy coating hardened immediately. I did not have this problem with gel coloring. If you can find orange candy melts, you can use them and skip this step.
• Skewer the marshmallows with toothpicks and roll them around in the melted candy until they are covered. You only need to do the top and sides.
• Allow excess chocolate to drip off and poke the toothpicks into a piece of thick styrofoam (or through the top of a shoe box like I did). You can also remove the toothpicks and place them on a parchment paper lined cookie sheet.
• Place in fridge until the candy is set (about 10 minutes).
• By this point, the cake should be about done baking. Remove from oven and allow to cool while you finish the marshmallow carrots.
• Remove the marshmallows from the fridge and use a tooth pick to poke 3 small holes very close to each other in the middle of the top of each marshmallow.
• Using the toothpick, push 1 piece of edible Easter grass into each hole to create the carrot tops. Set aside until cake is cool enough to add the icing.
• When cake is cool, icing it with the can of frosting (or your favorite recipe).
• Remove the marshmallows from toothpicks and gently press them down into the frosting until you feel the cake "give" a little. I made 3 rows with 4 "carrots" in each row.
• Sprinkle the Oreo crumbs over the chocolate frosting to create the look of dirt. Dust crumbs off of the carrot tops if any land there while sprinkling.
• You are finished!

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.

Steps:

• Heat oven to 180C/160C fan/gas 4. Oil and line a 900g loaf tin with baking parchment. Whisk the oil, yogurt, eggs and vanilla in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.
• Add the wet ingredients to the dry, along with the carrots, raisins and half the pistachios. Mix well to combine, then scrape into the tin. Bake for 1 hr 10 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tin.
• To make the icing, beat the butter and sugar together until smooth. Add half the cream cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cake from the tin and spread the icing thickly on top. Scatter with some of the remaining pistachios. Dye the fondant or marzipan orange by kneading in a drop of food colouring. Roll into little carrot shapes, then use a skewer to make indentations and poke a few pistachios in to look like fronds. Top the cake with the carrots, then serve. Will keep in the fridge for up to five days (eat at room temperature).