Wednesday, January 7, 2009
Chocolate Carrot Cake
So this is a recipe I ran across in a really really old church cookbook. Most of the time those recipes are.... umm we'll say interesting and NOT at all yummy sounding but every once in a while you find a gem. I fixed it up a bit and changed a few things but the basic idea is still the same.
1 cup flour
¼ cup unsweetened cocoa powder
1 tsp cinnamon
1 tsp salt
½ tsp ginger powder
1 ½ tsp baking powder
1 tsp baking soda
1 cup sugar
4 oz chocolate milk or dark
½ cup light ev olive oil
3 oz chopped walnuts
3 medium carrots, grated
Preheat oven to 350F. Butter and flour a 9 inch cake pan.
In a medium bowl sift together flour, cocoa powder, cinnamon, salt, ginger, baking powder and soda.
Bring a small amount of water to a gentle simmer in a large pot. Break the eggs into a big heat proof bowl and add the sugar. Place the bowl on top of the simmering water, (or you can use a double boiler if you have one) using an electric whisk beat the eggs and sugar until it becomes a thick, light yellow cream. This will take a few minutes. Here's what it will look like when you are done.
Melt chocolate and set aside.
Add the flour mixture and the oil to the eggs and CAREFULLY stir it a little bit
Pour in the melted chocolate, the walnuts and the grated carrots. GENTLY fold everything together.
Pour the batter into cake pan. Bake for 45 minutes, until a toothpick comes out clean. Let it cool 10 minutes int he cake pan then remove and cool all the way on a cooling rack. Cut the cake in half and fill and frost with...
Chocolate Cream Cheese Frosting
14 oz cream cheese
1 tsp vanilla extract
2 cups powdered sugar
6 oz chocolate
Melt the chocolate and set aside. Combine the cream cheese, vanilla extract and confectioner’s sugar. Whisk until fluffy. Add the chocolate and whisk until you a have a smooth frosting.
I just spread half the frosting in the middle and half on top with none on the sides. I think it looks pretty that way :)
I didn't realize Alexis was testing the frosting.