Double-Glazed Chocolate Carrot Cake



14 servings



2 cups all-purpose flour
1 cup granulated sugar
2/3 cup unsweetened cocoa powder
1 tbsp. orange peel, grated
2 tsp. baking soda
1-1/2 tsp. ground cinnamon
1/2 tsp. nutmeg, freshly grated
1-1/3 cup vegetable oil
4 eggs
1/2 cup orange juice
2 carrots, shredded
1 cup raisins
1 cup walnuts, chopped


3 oz. cream cheese
1/4 cup powdered sugar
3 to 4 tbsp. milk
1/2 tsp. vanilla extract
2 tbsp. unsweetened cocoa powder


Heat oven to 350°F; grease 10-cup fluted tube pan, preferably Teflon coated. In large bowl combine flour, sugar, cocoa powder, 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 45-50 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 1-2 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.

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