Chocolate Carrot with Chocolate Cream Cheese Frosting
CHOCOLATE CARROT CAKE
- 2 1/2 ounces unsweetened chocolate
- 1 1/3 cups unbleached white flour
- 2/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 eggs, room temperature
- 1 1/4 cups honey
- 1/3 cup vegetable oil
- 2 teaspoons vanilla extract
- finely grated zest of 1 lemon
- 3/4 cup buttermilk, room temperature
- 1 1/2 cups grated carrots
- 1/2 cup butter, room temperature
- 1 1/2 cups Neufchdtel, softened
- 3/4 cup honey or maple syrup
- 3/4 cup unsweetened cocoa powder
- 2 tablespoons Cafix™ (a coffee substitute made from grain) or instant coffee
- 1 tablespoon Grand Marnier™, rum, or crime de cacao
Instructions:
Chocolate Carrot Cake is a rich, moist cake with a hint of cinnamon and carrots.
- It is best to have all ingredients at room temperature. Chocolate tends to harden when it is mixed with cold milk or eggs.
- Preheat oven to 350°.
- Melt chocolate in a double boiler, and set it aside to cool.
- In a bowl, combine the flour, cocoa, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, beat eggs. Add honey, and beat until light. Add oil to eggs and beat. Stir in the vanilla and lemon zest. Add cooled chocolate and mix well. Stir in buttermilk.
- Stir in dry ingredients, just until combined. Stir in grated carrots.
- Pour batter into two 9-inch buttered and floured cake pans. Bake for 35 to 40 minutes, or until a cake tester inserted in the center comes out clean. Let cool before taking out of pans.
- Let cakes cool completely before frosting.
- Beat butter. Add the cream cheese, and beat until very smooth and creamy. Add the honey or syrup, and beat again. Add cocoa, Cafix™ or coffee, and liquor. Beat until well combined.
- Makes enough to fill and frost one 9-inch double-layer cake.