Little Oli's Treat - My favorite carrot cake

September 07, 2018

Little Oli’s Chocolate Carrot Cake

Birthday cakes were  always made with classic devil’s food mix and boxed chocolate frosting and served on a plate turned out from the rectangle sheet pan,  but one birthday, the worst a kid can image happened - a cake swap out ! A surprise carrot cake with coconut frosting appeared on the table. Furious, I covered the terrible cake  with my blanket, toddled over to the cupboard, ripped open a box of chocolate cookies with my tiny hands and ate through both twin packs. What’s my point? One of my sisters,  inspired from that moment of my tantrum, created her new chocolate cake - Chocolate Cream Cheese Frosted Chocolate Carrot Cake.


Skill set required:

  • Mixing dried stuff with wet stuff
  • Turning on the oven to 350 degrees
  • Pouring a batter into two 10” pans
  • Measuring - totally required for the recipe to work out to perfection

  • CAKE BATTER INGREDIENTS:                

    Flour                 2 ½  C

    Cocoa powder ½ C

    Sugar                 3 C                

    Baking soda         1 Tb        

    Cinnamon         1 Tb        

    Vegetable oil        1 ½ C        

    Eggs                 4                

    Walnuts                 1 ½ C        

    Coconut                 1 ½ C        

    Carrot puree         1 1/3 C  (buy baby food)       

    Carrots, grated         4 oz        

    Apricot liquor         3 oz                               

    Crushed pineapple     ½ can                        

    Vanilla Splash


    WHAT TO DO ?

    • Sift all the dry ingredients together in a bowl.
    • In a separate bowl, combine all the wet ingredients.
    • Pour in the wet stuff into the dry stuff and mix until blended.
    • Divide the batter into two non stick pans.
    • Bake at 350 degrees in a preheated oven for 45 minutes - 50 minutes until it looks firm.
    • Note that the edges will be darker than the center which will puff up similar to a muffin top.











    CHOCOLATE CREAM CHEESE FROSTING INGREDIENTS

    Unsalted butter 2 sticks - 8 oz

    Cream cheese 2 packages - 8 oz

    Powdered sugar 2  C

    Cocoa powder ½ C

    Shortening ½ C


    WHAT TO DO ?

    • Using a mixer,  beat the room temperature butter with the cream cheese and the shortening.
    • Add the powdered sugar and cocoa powder, stepping back from the mixing bowl so that it does not puff out and all over you and what you are wearing.
    • Beat until smooth and the cocoa powder is even in color and becomes fluffy.



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