Dual Layer Chocolate Carrot Cake

Dual Layer Chocolate Carrot Cake
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 821.3
  • Total Fat: 53.2 g
  • Cholesterol: 186.1 mg
  • Sodium: 497.0 mg
  • Total Carbs: 81.9 g
  • Dietary Fiber: 4.3 g
  • Protein: 10.6 g

View full nutritional breakdown of Dual Layer Chocolate Carrot Cake calories by ingredient


Introduction

This highly indulgent chocolate carrot cake is an absolute crowd pleaser. It stays really moist and is great either as a main dessert with a dollop of double cream or as a naughty treat on its own. This highly indulgent chocolate carrot cake is an absolute crowd pleaser. It stays really moist and is great either as a main dessert with a dollop of double cream or as a naughty treat on its own.
Number of Servings: 12

Ingredients

    2 cup Flour, white
    2 cup Granulated Sugar
    1 tsp Salt
    1 tsp Baking Powder
    1 tsp Baking Soda
    1 cup Cocoa, dry powder, unsweetened
    4 large Egg, fresh, whole, raw
    4 stick Butter, unsalted
    1 tbsp Vanilla Extract
    1 tsp Vanilla Extract
    1 cup Dole - Crushed Pineapple in 100% Pineapple Juice
    2 cup, grated Carrots, raw
    1 cup, chopped Walnuts
    16 oz Cream Cheese
    250 g Icing Sugar (UK)
    2 tbsp Dessicated Coconut (by DEBBZ5)

Tips

In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and half of the cocoa powder. Whisk it together REALLY well - I always find it worth it to get the best results.

In a mixing bowl, beat the eggs until "foamy". Gradually beat in the butter and the vanilla. It takes a fair bit of work but it's a good workout!!

Using a large scraper/spatula, gradually stir the flour mixture into the egg mixture. Once the flour is blended, stir in the carrots and crushed pineapple (including the juice). Add walnuts.

Divide the cake mixture between the tins and bake for about 35 or until the tops are brown and spring back when touched. Let cool before removing from tins.

To make the "frosting", beat the cream cheese (I use Philidelphia) and butter until creamy. Gradually beat in the icing sugar and the rest of the cocoa powder, scraping bowl often. Beat in the vanilla. Taste test, and if the frosting is not sweet enough for you, add more sugar. Add the coconut.

Use a spatula to apply a layer of the frosting to the top of one of the cakes, put the other cake on top of that and then use the spatula again to use the rest of the frosting to coat the entire of the rest of the cake. I finish mine off by using walnuts around the edge of the top of the finished cake and a cluster in the centre.


Directions

Cook at 175 degree centigrade for 30-35 mins. Split cake mixture over two 9" round cake tins, spreading evenly.

Serving Size: Makes at least 12 generous pieces

Number of Servings: 12

Recipe submitted by SparkPeople user CHELTSIMON.