Recipe sharing: Chocolate-Carrot Cake
I was bored the other night and baking happened. I don't often bake completely from scratch, but this recipe sounded so good I had to try it. My family has since been quite appreciative so I thought I'd share the recipe here as well. Because this cake turned out pretty damn good if I do say so myself.
The recipe is from Calling All Cooks three, a recipe book put together by "Telephone Pioneers of America", which is affiliated somehow with Bell South. All the recipes are donated by women in Alabama. My aunt works for the company so she gets these books for my mother, who swears every recipe she's tried out of the books has been amazing.
Chocolate-Carrot Cake
by Bernice Huie
2 cups flour
1 1/2 cups sugar
1 cup oil (may substitute 1 cup applesauce)
1/2 cup orange juice
1/4 cup baking cocoa
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp vanilla extract
4 eggs
2 cups shredded carrots
1 3-oz can coconut
Beat first 10 ingredients at low speed in mixer bowl just until blended. Beat at high speed for 2 minutes. Stir in carrots and coconut. Spoon into greased and floured 10-inch bundt pan. Bake at 350 degrees F for 50 to 55 minutes.
Approx per serving: Cal 305, Protein 4g, Carbs 36g, Fiber 2g, Fat 17g, Chol 53mg, Sod 258mg.
I cut the fat in this one a bit by using applesauce instead of oil. I also added extra coconut and about a cup of chopped pecans as well. This yields a pretty dense, rich, moist cake that is absolutely wonderful with cream cheese icing. I used this recipe for the icing, but halved it. I also had to add some extra sugar b/c damn, that recipe yields some very cheesy icing; best to keep adding sugar until you're happy with the taste and texture.
The cocoa is pretty subtle, but IMO it really adds an interesting something to the carrot cake. And nothing beats homemade.
The recipe is from Calling All Cooks three, a recipe book put together by "Telephone Pioneers of America", which is affiliated somehow with Bell South. All the recipes are donated by women in Alabama. My aunt works for the company so she gets these books for my mother, who swears every recipe she's tried out of the books has been amazing.
Chocolate-Carrot Cake
by Bernice Huie
2 cups flour
1 1/2 cups sugar
1 cup oil (may substitute 1 cup applesauce)
1/2 cup orange juice
1/4 cup baking cocoa
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp vanilla extract
4 eggs
2 cups shredded carrots
1 3-oz can coconut
Beat first 10 ingredients at low speed in mixer bowl just until blended. Beat at high speed for 2 minutes. Stir in carrots and coconut. Spoon into greased and floured 10-inch bundt pan. Bake at 350 degrees F for 50 to 55 minutes.
Approx per serving: Cal 305, Protein 4g, Carbs 36g, Fiber 2g, Fat 17g, Chol 53mg, Sod 258mg.
I cut the fat in this one a bit by using applesauce instead of oil. I also added extra coconut and about a cup of chopped pecans as well. This yields a pretty dense, rich, moist cake that is absolutely wonderful with cream cheese icing. I used this recipe for the icing, but halved it. I also had to add some extra sugar b/c damn, that recipe yields some very cheesy icing; best to keep adding sugar until you're happy with the taste and texture.
The cocoa is pretty subtle, but IMO it really adds an interesting something to the carrot cake. And nothing beats homemade.