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Chocolate Carrot Cake With Boozy Cream Cheese Frosting
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- #70730
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 1/2 ounces unsweetened chocolate
1 1/3 cup unbleached white flour
2/3 cup unsweetened cocoa powder
2/3 cup unsalted butter or margarine
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 eggs, at room temperature
1 1/4 cup honey
2 teaspoons vanilla extract
1 lemon, finely grated zest only
3/4 cup buttermilk, at room temperature
1 1/2 cup grated carrots
Chocolate Cream Cheese Frosting
1/2 cup butter or margarine, at room temperature
1 1/2 cup cream cheese softened
3/4 cup honey or maple syrup
3/4 cup unsweetened cocoa powder
2 tablespoons coffee
1 tablespoon Grand Marnier, rum, or creme de cacao
directions
Preheat oven to 350 degrees F.
Melt chocolate in a double boiler, and set aside to cool.
In a bowl, combine flour, cocoa powder, baking powder, baking soda, salt and cinnamon. In a separate bowl, beat eggs. Add honey and beat until light. Add butter to eggs and beat. Stir in vanilla and lemon zest. Add cooled chocolate and mix well.
Stir in buttermilk. Stir in dry ingredients just until combined. Stir in grated carrots. Pour batter into 2 (9") buttered and floured cake pans. Bake for 35 - 40 minutes, or until a cake tester inserted in center comes out clean. Let cool before taking out of pans. Let cakes cool completely before frosting.
Frosting: Beat butter. Add cream cheese and beat until very smooth and creamy. Add honey or syrup and beat again. Add cocoa powder, coffee, and Grand Marnier. Beat until well combined.
added by
angeltexas
nutrition data
Nutritional data has not been calculated yet.
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