Double-Glazed Chocolate Carrot Cake
|
Ingredients
| 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 |
Glaze
| 3 oz. | cream cheese | | 1/4 cup | powdered sugar | | 3 to 4 tbsp. | milk | | 1/2 tsp. | vanilla extract | | 2 tbsp. | unsweetened cocoa powder |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
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.
Similar Recipes
carrot cake