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Recipe
Chocolate Carrot Cake Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2047g | |
| Calories 6826 | |
| Calories from Fat 2511 | 37% |
| Total Fat 291.06g | 364% |
| Saturated Fat 133.08g | 532% |
| Trans Fat 0.0g | |
| Cholesterol 561mg | 187% |
| Sodium 4093mg | 171% |
| Potassium 3406mg | 97% |
| Total Carbs 1012.6g | 270% |
| Dietary Fiber 37.3g | 124% |
| Sugars 757.87g | 505% |
| Protein 77.55g | 124% |
Ingredients Convert Measures
- 2 c. All purpose flour
- 2 c. Sugar
- 1/4 tsp Salt
- 1/2 c. Cocoa pwdr
- 1 tsp Baking pwdr
- 1 tsp Baking soda
- 4 lrg Large eggs
- 3 stk UNSALTED butter
- 1 Tbsp. Pure vanilla extract
- 2 c. Shredded carrots
- 1 c. Undrained crushed pineapple
- 3 Tbsp. Heavy cream
- 16 ounce Cream cheese, softened at room temperature
- 1 stk UNSALTED butter
- 2 tsp Pure vanilla extract
- 1 Tbsp. Lemon juice (from a lemon, not a bottle)
- 2 c. Powdered sugar
- 2 c. Toasted minced pecans
- 2 c. Sweetened coconut (optional she used it)
Directions
- Note: I am telling you every detail of her instructions for those who need every detail, like myself.
- Mix first six ingredients together with wire whisk. Heat butter. Add in the Large eggs, one at a time, to the melted butter, beating as you go. To this egg-butter mix, add in vanilla. Slowly add in dry ingredients a bit at a time, blending slowly. After this is completed, stir into the batter with a spatula the shredded carrots and then the pineapple (juice and all). Use the spatula to thoroughly "incorporate" the ingredients. Pour proportionately into THREE round cake pans that have been buttered and floured. Bake at 350 degrees for 30 min. The chef stated which since this is a MOIST cake, use a toothpick to test for doneness. It shouldn't be wet, but come out clean with a few crumbs attached. Don't over bake. After cooling in pans for 10 min, invert onto waxed paper placed atop cake racks. Let stand till completely cold. Prepare frosting.
- FROSTING: With a pastry brush, using 1 tbsp. for each cake layer, brush the cake layers with the heavy cream to seal in the moisture and create a base for the frosting. Blend together the cream cheese and the butter. Blend in the vanilla and the lemon juice. Carefully and slowly blend in the powdered sugar. Beat till smooth and creamy. With a spatula, add in the coconut, if you like. Frost between each cake layer. After they are stacked, start frosting the sides, finishing with the top. Pour the pecans on the top, pressing into the frosting. BEAUTIFUL chocolate cake with white frosting. Looked wonderful!
- Her tips:Put your icing spatulas into hot water. After each spread, dip the spatula into the hot water and wipe dry. Never use the spatula without it being cleaned and warmed. Frost on wax paper, that catches the messes rather than your plate and can be slid out or possibly torn off after you are done and makes the cake look professional.
