CHOCOLATE CARROT CAKE
Finely shredding the carrots gives this cake an extra-nice texture. The walnuts sprinkled on top add crunch, but you can leave them off if you prefer. -Pamela Brown, Williamsburg, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 578 calories, Fat 31g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 276mg sodium, Carbohydrate 72g carbohydrate (54g sugars, Fiber 2g fiber), Protein 6g protein.
EASY CHOCOLATE CREAM CHEESE FROSTING
Cream cheese frosting - only better! ;-)
Provided by D. Stafford
Categories Desserts Frostings and Icings Cream Cheese
Yield 24
Number Of Ingredients 4
Steps:
- In double boiler melt chips and add heavy cream, mix until smooth take off of heat.
- In mixing bowl cream together sugar and cream cheese until smooth, slowly add chocolate mixture. Mixture will thicken up as the chocolate cools.
Nutrition Facts : Calories 79.5 calories, Carbohydrate 6 g, Cholesterol 13.7 mg, Fat 6.3 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 3.9 g, Sodium 29.4 mg, Sugar 5.1 g
OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING
A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough-better than all the other carrot cakes recipes I've tried!-Kim Orr, West Grove, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting. , Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. , Store cake in the refrigerator.
Nutrition Facts : Calories 531 calories, Fat 28g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 203mg sodium, Carbohydrate 68g carbohydrate (54g sugars, Fiber 1g fiber), Protein 5g protein.
LIGHT CHOCOLATE CARROT CAKE WITH CHOCOLATE CREAM CHEESE ICING
It's a chocolate cake with the health benefits of eating a whole carrot per serving! This low fat makeover of Recipe #83099 has only 19% of the fat and 14% of the cholesterol, but all of the carrot cake-like texture with coconut and walnuts. To us, this tastes much better than the original which has a strong flavor of vegetable oil. If you think you may be tempted to overindulge, a half recipe fits perfectly in an 8-inch square pan.
Provided by FLKeysJen
Categories Dessert
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 20
Steps:
- CAKE: In a bowl, combine flours, cocoa, baking powder, baking soda and spices; stir in walnuts, raisins and coconut.
- In a large bowl, beat together the egg substitute and sugars; add pudding mix and sour cream; stir in carrots.
- Add flour mixture all at once, mixing just until evenly combined.
- Spray a 13 x 9-inch cake pan with non-fat cooking spray, and line with parchment paper or waxed paper; then spray the paper with non-fat cooking spray.
- Pour the batter into the pan and bake in a 325 degree F oven for 35 to 40 minutes or until the top springs back when lightly touched and cake begins to pull away from the sides of the pan.
- Let cool.
- TO MAKE ICING: Meanwhile, in a bowl, beat cream cheese and neufchatel cheese until light; gradually beat in the cocoa powder and sugar.
- Cover and chill in the refrigerator for 30 to 60 minutes or until spreadable.
- Spread over the cooled cake.
Nutrition Facts : Calories 394.3, Fat 6.2, SaturatedFat 2.9, Cholesterol 10.1, Sodium 528.7, Carbohydrate 81.3, Fiber 4.6, Sugar 54.3, Protein 9
CHOCOLATE CARROT CAKE WITH CHOCOLATE CREAM CHEESE ICING
Every year at work we have around Valentine's Day a little ritual called Secret Pals, where you draw the name of a co-worker and spoil them all week with little gifts. At the end of the week you serve them with their favourite dessert and reveal your identity to them. One year I had someone who loved carrot cake so I wanted to give him something a little different so I looked through my cookbooks and found this recipe, which is a bit different than my usual carrot cake recipes. He absolutely loved it (and so did my husband!)
Provided by Irmgard
Categories Dessert
Time 1h
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 19
Steps:
- CAKE: In a bowl, combine flour, cocoa, baking powder, cinnamon, baking soda, nutmeg and allspice; stir in walnuts, raisins and coconut.
- In a large bowl, beat eggs; gradually blend in the brown and granulated sugars.
- Add oil; beat in chocolate.
- Stir in carrots.
- Add flour mixture all at once, mixing just until evenly combined.
- Line a greased 13 x 9-inch cake pan with parchment paper or waxed paper.
- Grease the paper.
- Pour the batter into the pan and bake in a 325 degree F oven for 35 to 40 minutes or until the top springs back when lightly touched and cake begins to pull away from the sides of the pan.
- Let cool.
- TO MAKE ICING: Meanwhile, in a bowl, beat cream cheese until light; beat in chocolate.
- Gradually beat in the sugar; cover and chill in the refrigerator for 30 to 60 minutes or until spreadable.
- Spread over the cooled cake.
CARROT CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE ICING
This is a very moist and light carrot muffin. It's not too sweet and not greasy like other carrot muffins/cakes. The White Chocolate Cream Cheese Icing adds just enough sweetness to round it off.
Provided by BAKERAMA
Categories Desserts Frostings and Icings Chocolate
Time 1h55m
Yield 12
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
- In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
- In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.
- Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups.
- Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.
Nutrition Facts : Calories 639.1 calories, Carbohydrate 84.7 g, Cholesterol 76.2 mg, Fat 32.2 g, Fiber 1.8 g, Protein 6 g, SaturatedFat 12.7 g, Sodium 317.4 mg, Sugar 69.2 g
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