Chocolate Carrot with Chocolate Cream Cheese Frosting

Chocolate Carrot Cake is a rich, moist cake with a hint of cinnamon and carrots. Frost it with Chocolate Ganache or Chocolate Cream Cheese Frosting

INGREDIENTS:

FOR CHOCOLATE CAKE

• IVz ounces unsweetened chocolate
• IV3 cups unbleached white flour
• ¥3 cup unsweetened cocoa powder
• I Vi teaspoons baking powder
• IV2 teaspoons baking soda
• V2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 eggs, room temperature
• IV4 cups honey
• V3 cup vegetable oil
• 2 teaspoons vanilla extract
• finely grated zest of I lemon
• 3A cup buttermilk, room temperature
• IV2 cups grated carrots

FOR CREAM CHEESE FROSTING

• Vi cup butter, room temperature
• Wz cups Neufchdtel, softened
• 3A cup honey or maple syrup
• 3A cup unsweetened cocoa powder
• 2 tablespoons Cafix™ (a coffee substitute made from grain) or instant coffee
• I tablespoon Grand Marnier™, rum, or crime de cacao

INSTRUCTIONS:

PREPARATIONS

• It is best to have all ingredients at room temperature. Chocolate tends to harden when it is mixed with cold milk or eggs.
• Preheat oven to 350°.

CAKE BATTER

1. Melt chocolate in a double boiler, and set it aside to cool.
2. In a bowl, combine the flour, cocoa, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, beat the eggs until frothy.
4. Add honey, vegetable oil, vanilla extract, and lemon zest, and mix well.
5. Gradually add the dry ingredients to the egg mixture, alternating with buttermilk.
6. Fold in grated carrots and melted chocolate.

BAKING

1. Grease a 9-inch round cake pan with vegetable oil or cooking spray.
2. Pour the batter into the prepared pan.
3. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
4. Let the cake cool completely in the pan before removing it.
5. Serve and enjoy!

CREAM CHEESE FROSTING

• Beat butter.
• Add the cream cheese, and beat until very smooth and creamy.
• Add the honey or syrup, and beat again.
• Add cocoa, Cafix™ or coffee, and liquor.
• Beat until well combined.
• Use it with the Chocolate Carrot Cake, Mocha Spice Cake, or Chocolate Cake.

NOTE:

Makes enough to fill and frost one 9-inch double-layer cake