Double-Glazed Chocolate Carrot Cake

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Double-Glazed Chocolate Carrot Cake Ingredients

DOTTIE CROSS TMPJ72B	1/2 c Orange juice
2 c All-purpose flour	2 md Carrots; shredded* 1 1/2
1 c Granulated sugar	1 c Raisins
2/3 c Unsweetened cocoa powder	1 c Walnuts; chopped
1 tb Grated orange peel	CREAM CHEESE
2 ts Baking soda	E3 OUNCES CREAM
1 1/2 ts Ground cinnamon	1/4 c Powdered sugar
1/2 ts Freshly grated nutmeg	3 tb To 4 T. milk
1 1/3 c Vegetable oil	1/2 ts Vanilla extract
4 lg Eggs	2 tb Unsweetened cocoa powder

Instructions for Double-Glazed Chocolate Carrot Cake

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.

Main Ingredient: ChocolateCuisine: Uncategorized

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