Chocolate Carrot Cake

I have made this cake for many occasions and it is always a favourite and I often get asked for the recipe. You don't have to make the chocolate icing I have posted here; although the instant coffee gives the icing a delicate mocha flavour. Feel free to create one or use a classic cream cheese icing, if you wish. This is a rich dense chocolatey cake that is worth every morsel.  

Chocolate Carrot Cake

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4 large eggs

1 1/2 cups (375ml) white sugar

1/2 cup (125ml) vegetable oil

2 teaspoons (10ml) vanilla

3 cups (750ml) grated carrots 

2 cups (500ml) all purpose flour

1/2 cup (125ml) good quality cocoa powder

2 teaspoon (10ml) baking soda

1/2 teaspoon (2ml) cinnamon 

1/4 teaspoon (1ml) salt

Preheat oven to 325ºF. Grease and flour a 9x13 inch rectangle cake tin and line the bottom with parchment paper.

Place the eggs in a large bowl and beat together. Add the sugar and blend together well. Add the vegetable oil and vanilla. Add the grated carrots and stir to combine. Set aside.

In another bowl whisk together the flour, cocoa powder, baking soda, cinnamon and salt. Add to the egg mixture and mix well. 

Pour the batter into the prepared cake tin and bake in the preheated oven for 40 to 45 minutes until a wooden pick inserted in the centre comes out clean. Allow to cool on a wire rack. While cooling make icing.   

Chocolate Cheese Icing

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250gram (8oz) cream cheese

1/4 cup (60ml) butter 

1/2 cup (125ml) cocoa powder

2 teaspoons (10ml) vanilla

3 cups (750ml) icing sugar

1 tablespoon (15ml) Instant coffee granules

1 tablespoon (15ml) boiling water

In a large bowl combine the cream cheese, butter, cocoa powder, vanilla and icing sugar. Using a hand mixer, beat on low to moisten and bring all the ingredients together. Then beat on medium until fluffy and light.

Stir the coffee granules and boiling water together in a small bowl. Add to the icing and beat for a few seconds until blended. Icing cake. Sprinkle with chopped walnuts, if you wish.   

 Have a good weekend everyone! - JD