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Name: Chocolate Carrot Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 4 lg Eggs; 2 c Toasted chopped pecans; 2 c Powdered sugar; 1 tb Pure vanilla extract; 1 Stick UNSALTED butter; 2 c All purpose flour; 2 c Shredded carrots; 1/2 c Cocoa powder; 2 ts Pure vanilla extract; 1 ts Baking Powder; 1 ts Baking soda; 2 c Sugar; 1/4 ts Salt; 3 Sticks UNSALTED butter; 3 tb Heavy cream; 2 c Sweetened coconut (optional; 1 c Undrained crushed pineapple; 1 tb Lemon juice (from a lemon,; 16 oz Cream cheese, softened at

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INGREDIENTS

4 lg Eggs
FROSTING
she used it)
2 c Toasted chopped pecans
2 c Powdered sugar
1 tb Pure vanilla extract
1 Stick UNSALTED butter
2 c All purpose flour
2 c Shredded carrots
1/2 c Cocoa powder
2 ts Pure vanilla extract
1 ts Baking Powder
1 ts Baking soda
2 c Sugar
1/4 ts Salt
3 Sticks UNSALTED butter
3 tb Heavy cream
2 c Sweetened coconut (optional
1 c Undrained crushed pineapple
1 tb Lemon juice (from a lemon,
16 oz Cream cheese, softened at

Servings

INSTRUCTIONS

Note: I am telling you every detail of her instructions for those who need every detail, like myself. Mix first six ingredients together with wire whisk. Melt butter. Add the eggs, one at a time, to the melted butter, beating as you go. To this egg-butter mixture, add vanilla. Slowly add dry ingredients a bit at a time, blending slowly. After this is completed, stir into the batter with a spatula the shredded carrots and then the pineapple (juice and all). Use the spatula to thoroughly "incorporate" the ingredients. Pour evenly into THREE round cake pans which have been buttered and floured. Bake at 350 degrees for 30 minutes. The chef stated that since this is a MOIST cake, use a toothpick to test for doneness. It should not be wet, but come out clean with a few crumbs attached. Do not over bake. After cooling in pans for 10 minutes, invert onto waxed paper placed atop cake racks. Let stand until completely cool. Prepare frosting. FROSTING: With a pastry brush, using 1 tbsp. for each cake layer, brush the cake layers with the heavy cream to seal in the moisture and create a base for the frosting. Blend together the cream cheese and the butter. Blend in the vanilla and the lemon juice. Carefully and slowly blend in the powdered sugar. Beat until smooth and creamy. With a spatula, add the coconut, if desired. Frost between each cake layer. After they are stacked, start frosting the sides, finishing with the top. Pour the pecans on the top, pressing into the frosting. BEAUTIFUL chocolate cake with white frosting. Looked wonderful! Her tips: Put your icing spatulas into warm water. After each spread, dip the spatula into the warm water and wipe dry. Never use the spatula without it being cleaned and warmed. Frost on wax paper, which catches the messes rather than your plate and can be slid out or torn off after you are done and makes the cake look professional. Posted to EAT-L Digest 10 November 96 Date: Mon, 11 Nov 1996 19:38:41 -0500 From: Kelly House

NOTES

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Chocolate Carrot Cake

4 lg Eggs
 FROSTING
 she used it)
2 c Toasted chopped pecans
2 c Powdered sugar
1 tb Pure vanilla extract
1 Stick UNSALTED butter
2 c All purpose flour
2 c Shredded carrots
1/2 c Cocoa powder
2 ts Pure vanilla extract
1 ts Baking Powder
1 ts Baking soda
2 c Sugar
1/4 ts Salt
3 Sticks UNSALTED butter
3 tb Heavy cream
2 c Sweetened coconut (optional
1 c Undrained crushed pineapple
1 tb Lemon juice (from a lemon,
16 oz Cream cheese, softened at

Note:  I am telling you every detail of her instructions for those who need  every detail, like myself.    Mix first six ingredients together with wire whisk.  Melt butter.  Add the  eggs, one at a time, to the melted butter, beating as you go.  To this  egg-butter mixture, add vanilla.  Slowly add dry ingredients a bit at a  time, blending slowly.  After this is completed, stir into the batter with  a spatula the shredded carrots and then the pineapple (juice and all).  Use  the spatula to thoroughly "incorporate" the ingredients.  Pour evenly into  THREE round cake pans which have been buttered and floured.  Bake at 350  degrees for 30 minutes.  The chef stated that since this is a MOIST cake,  use a toothpick to test for doneness.  It should not be wet, but come out  clean with a few crumbs attached.  Do not over bake.  After cooling in pans  for 10 minutes, invert onto waxed paper placed atop cake racks.  Let stand  until completely cool.  Prepare frosting.    FROSTING: With a pastry brush, using 1 tbsp. for each cake layer, brush the  cake layers with the heavy cream to seal in the moisture and create a base  for the frosting. Blend together the cream cheese and the butter. Blend in  the vanilla and the lemon juice.  Carefully and slowly blend in the  powdered sugar.  Beat until smooth and creamy.  With a spatula, add the  coconut, if desired.  Frost between each cake layer.  After they are  stacked, start frosting the sides, finishing with the top.  Pour the pecans  on the top, pressing into the frosting.  BEAUTIFUL chocolate cake with  white frosting.  Looked wonderful!    Her tips:    Put your icing spatulas into warm water.  After each spread, dip the  spatula into the warm water and wipe dry.  Never use the spatula without it  being cleaned and warmed.  Frost on wax paper, which catches the messes  rather than your plate and can be slid out or torn off after you are done  and makes the cake look professional.    Posted to EAT-L Digest 10 November 96    Date:    Mon, 11 Nov 1996 19:38:41 -0500    From:    Kelly House <kellyh@FOTO.INFI.NET>

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Nutrition

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Serving Size: 1 Serving (4288g)
Recipe Makes: 1 Servings

Calories: 14228
Calories from Fat: 7238 (51%)

Amt Per Serving		% DV

	Total Fat 804.3g	1072 %
	Saturated Fat 299.2g	1496 %
	Monounsaturated Fat 320.1g
	Polyunsanturated Fat 126g
Cholesterol 5232.4mg		1610 %
Sodium 3804.2mg		131 %
Potassium 5144.8mg		135 %
Total Carbohydrate 1639.4g		482 %
	Dietary Fiber 60.4g	242 %
	Sugars, other 1579g
Protein 206.6g		295 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 14228

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