March 8, 2011

Chocolate Carrot Cake for the Celebrations

Finally, I have reached a milestone…my 100th post! So to celebrate this occasion I made a chocolate carrot cake. The cake was super moist and super chocolate and a dont tell your has carrot!! This recipe is adapted from Taste of home annual recipe cookbook. For chocolate lovers it’s a dream come true. A rich chocolate cake with a chocolate cream cheese frosting and crunch from the walnuts

Today my one and only brother is celebrating his birthday so here is to him…”
Happy birthday, Shanu”



  • 2 cups all-purpose flour 
  • 2 cups sugar 
  • 1/2 cup unsweetened cocoa 
  • 1 tsp baking soda 
  • 1/2 tsp salt 
  • 4 eggs (I used 6 large egg whites) 
  • 1 1/4 cups vegetable oil 
  • 3 cups finely shredded carrots 
  • ¼ cup chopped walnuts


  • 1 (8 oz) package cream cheese, softened 
  • 1/2 cup unsalted butter, softened 
  • 3 3/4 cups confectioners' sugar 
  • 1/4 cup unsweetened cocoa 
  • 3 tsp vanilla extract 
  • ¼ cup chopped walnuts

  • Preheat oven to 350°F. Spray two 9-inches round baking pans with baking spray, line bottom of pans with parchment paper, and grease parchment. Set aside. 
  • In a large bowl, sift together flour, sugar, cocoa, baking soda and salt. Add eggs and oil, beat until combined. Mix in carrots and walnuts. Pour batter into prepared pans. 
  • Bake 30-35 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans. Cool completely before frosting.  

  • In a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners' sugar, cocoa and vanilla until smooth.  
  • Level cake layers with a serrated knife. Place one layer on a serving plate; top with half the frosting. Repeat with remaining cake layer and frosting. Sprinkle with chopped walnuts.