Carrot Patch Chocolate Cake Recipes

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CHOCOLATE CARROT CAKE



Chocolate Carrot Cake image

Finely shredding the carrots gives this cake an extra-nice texture. The walnuts sprinkled on top add crunch, but you can leave them off if you prefer. -Pamela Brown, Williamsburg, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 16

3 cups finely shredded carrots
2 cups sugar
1-1/4 cups canola oil
4 large eggs, room temperature
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1/4 cup baking cocoa
3 teaspoons vanilla extract
1/4 cup chopped walnuts
1/4 cup semisweet chocolate chips

Steps:

  • Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large bowl, beat the carrots, sugar, oil and eggs until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into carrot mixture until blended., Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, cocoa and vanilla until smooth. , Place bottom layer on a serving plate; top with half of the frosting. Repeat with remaining cake layer. Sprinkle with nuts and chocolate chips.

Nutrition Facts : Calories 578 calories, Fat 31g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 276mg sodium, Carbohydrate 72g carbohydrate (54g sugars, Fiber 2g fiber), Protein 6g protein.

CHOCOLATE CARROT CAKE



Chocolate Carrot Cake image

Make and share this Chocolate Carrot Cake recipe from Food.com.

Provided by CoffeeB

Categories     Dessert

Time 40m

Yield 12-16 serving(s)

Number Of Ingredients 15

2 cups flour
2 cups sugar
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
4 eggs
1 1/4 cups vegetable oil
3 cups carrots, finely shredded
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3 3/4 cups powdered sugar
1/4 cup cocoa
3 teaspoons vanilla
1/4 cup walnuts, chopped
1/4 cup semi-sweet chocolate chips

Steps:

  • In a large mixing bowl, combine flour, sugar, cocoa, baking soda and salt.
  • Add the eggs, oil and carrots.
  • Beat until combined.
  • Pour into prepared 9x13, cupcake liners or 9 inch round baking pans. If using 9-in. round baking pans, line with waxed paper, and grease the paper.
  • Bake at 350 degrees for 25-30 minutes, (less if making cupcakes).
  • Cool 10 minutes before removing from baking pans to wire rack to cool completely.
  • Frosting:.
  • In a large mixing bowl, combine cream cheese, and butter.
  • Beat until smoooth and fluffy.
  • Beat in the powdered sugar, cocoa, and vanilla until smooth.
  • If using 9-inch rounds:.
  • Place one cake layer on a serving plate and spread with half the frosting.
  • Repeat layers.
  • Sprinkle with nuts and chocolate chips.

Nutrition Facts : Calories 769, Fat 42.3, SaturatedFat 13.7, Cholesterol 111.6, Sodium 357, Carbohydrate 95.4, Fiber 3.5, Sugar 73.7, Protein 7.6

CHOCOLATE CARROT CAKE



Chocolate Carrot Cake image

A combination of a chocolate cake and a carrot cake. An excellent moist cake recipe that was in our local newspaper years ago.

Provided by Eldeevee

Categories     Dessert

Time 1h20m

Yield 1 Cake, 12 serving(s)

Number Of Ingredients 12

14 ounces crushed pineapple
2 1/2 cups flour
1 1/2 cups sugar
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup oil
4 eggs
1 teaspoon vanilla
3 cups carrots, finely shredded

Steps:

  • Preheat oven to 350°F.
  • Drain pineapple, reserving 1/2 cup juice and set pineapple aside.
  • Combine flour, sugar, cocoa, baking soda, salt, cinnamon, nutmeg, oil, eggs, reserved pineapple juice and vanilla in a large bowl.
  • Blend ingredients on low speed and beat 2 minutes on medium speed, scraping bowl occasionally.
  • Stir in carrots and reserved pineapple. Pour batter into a well greased 12 cup bundt pan.
  • Bake for 60 to 65 minutes or until done.
  • Cool for 10 minutes in pan; remove from pan and cool completely.
  • Can frost with cream cheese frosting, but it is good as it is.

Nutrition Facts : Calories 430.3, Fat 20.8, SaturatedFat 3.3, Cholesterol 70.5, Sodium 446.8, Carbohydrate 56.1, Fiber 2.9, Sugar 31.3, Protein 6.2

CARROT PATCH CAKE



Carrot patch cake image

Bake a simple and stunning carrot cake with cream cheese frosting for an afternoon tea or mid-morning treat. It tastes even better a day or two later

Provided by Cassie Best

Categories     Afternoon tea, Dessert, Treat

Time 1h35m

Number Of Ingredients 16

175ml vegetable oil , plus extra for the tin
75g natural yogurt
3 large eggs
1 tsp vanilla extract
200g self-raising flour
250g light muscovado sugar
2 tsp ground cinnamon
¼ fresh nutmeg , finely grated
200g carrots (about three), grated
100g sultanas or raisins
100g pistachios , finely chopped (or slivered if you can get them)
100g slightly salted butter , softened
200g icing sugar
100g full-fat cream cheese
100g fondant icing or marzipan
orange food colouring

Steps:

  • Heat oven to 180C/160C fan/gas 4. Oil and line a 900g loaf tin with baking parchment. Whisk the oil, yogurt, eggs and vanilla in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.
  • Add the wet ingredients to the dry, along with the carrots, raisins and half the pistachios. Mix well to combine, then scrape into the tin. Bake for 1 hr 10 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tin.
  • To make the icing, beat the butter and sugar together until smooth. Add half the cream cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cake from the tin and spread the icing thickly on top. Scatter with some of the remaining pistachios. Dye the fondant or marzipan orange by kneading in a drop of food colouring. Roll into little carrot shapes, then use a skewer to make indentations and poke a few pistachios in to look like fronds. Top the cake with the carrots, then serve. Will keep in the fridge for up to five days (eat at room temperature).

Nutrition Facts : Calories 546 calories, Fat 30 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 49 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

CHOCOLATE CARROT CAKE



Chocolate Carrot Cake image

An all-time favorite cake gets a chocolatey twist, topped with classic cream cheese frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 12

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ Cake Mix Chocolate Fudge
Water, vegetable oil and eggs called for on cake mix box
2 teaspoons ground cinnamon
3 cups shredded peeled carrots (5 medium)
1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla
1 1/2 cups powdered sugar

Steps:

  • Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
  • In large bowl, make cake mix as directed on box. Beat in cinnamon. Stir in carrots. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • In large bowl, beat cream cheese and butter with electric mixer on medium-high speed until smooth. Beat in vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Spread on top of cake. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining cake.

Nutrition Facts : Calories 410, Carbohydrate 48 g, Cholesterol 80 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 32 g, TransFat 0 g

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