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Chocolate Carrot Cake

 
Chocolate Carrot Cake
scharffen berger carrot cake

A special carrot cake made with Scharffen Berger cocoa powder in the batter and in the frosting. Uses three large eggs.

Recipe By: Scharffen Berger Chocolate
  • PrepN/A |
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Ingredients

    • 1 cup sugar
    • 1 cup oil
    • 3 large eggs
    • 1 tsp vanilla extract
    • 1-1/3 cups all-purpose flour
    • 1/4 cup Scharffen Berger cocoa powder
    • 1-1/2 tsp baking powder
    • 1-1/2 tsp baking soda
    • 1-1/2 tsp ground cinnamon
    • 1/2 teaspoon salt
    • 2 cups finely grated carrots
  • Icing:
    • 8 oz cold cream cheese
    • 5 tablespoons butter
    • 2 teaspoons vanilla extract
    • 5 ounces Scharffen Berger 70% Cacao Bittersweet chocolate
    • 3 tablespoons water

Instructions

Grease and flour a 12-cup bundt pan. Preheat oven to 350 degrees F.

Beat sugar and oil together. Add eggs, one at a time, beating well after each addition. Add vanilla. Mix.

In a separate bowl, mix together flour, cocoa powder, baking soda, baking powder, cinnamon and salt. Add to egg and sugar mixture. Stir in grated carrots.

Pour into prepared baking pan. Bake for 30 to 40 minutes or until an inserted toothpick comes out clean. Let cool. Unmold the cake to frost.

Icing

In the top of a double boiler, melt chocolate and water. Cool slightly.

In a mixer, beat cold cream cheese, butter and vanilla until light and fluffy. Add the chocolate mixture. Frost the unmolded cake.

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