Double-glazed chocolate carrot cake

14 servings

Ingredients

Quantity Ingredient
2 cups All-purpose flour
1 cup Granulated sugar
⅔ cup Unsweetened cocoa powder
1 tablespoon Grated orange peel
2 teaspoons Baking soda
1½ teaspoon Ground cinnamon
½ teaspoon Freshly grated nutmeg
1⅓ cup Vegetable oil
4 larges Eggs
½ cup Orange juice
2 mediums Carrots; shredded* 1 1/2 cups
1 cup Raisins
1 cup Walnuts; chopped
¼ cup Powdered sugar
3 tablespoons To 4 T. milk
½ teaspoon Vanilla extract
2 tablespoons Unsweetened cocoa powder

Directions

DOTTIE CROSS TMPJ72B

CREAM CHEESE

E3 OUNCES CREAM

Heat oven to 350~F; grease 10-cup fluted tube pan, preferable Teflon coated. In large bowl combine flour, sugar, cocoa powder, grated orange peel, baking soda, cinnamon, nutmeg,oil, eggs, and orange juice; with electric mixer at low speed, beat just until blended. Increase speed to medium; beat 2 minutes until blended and smooth. Stir in carrots, raisins, and chopped walnuts. Pour batter into prepared pan; bake 45-50 minutes until wooden pick inserted in center comes out clean. Cool cake in pan on wire rack 15 minutes; remove from pan to rack to cool completely.

Meanwhile, in medium size bowl mix at medium speed, beat cream cheese, powdered sugar, 2 tablespoons milk and vanilla until blended and smooth; remove 1 tablespoon to small bowl. To mixture in medium bowl, add cocoa powder and remaining 1-2 tablespoons milk; beat until smooth and of proper consistency for glazing. Spoon chocolate glaze over top of cooled cake so glaze drips randomly down sides; drizzle plain glaze over chocolate to serve.

Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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