Double-Glazed Chocolate Carrot Cake

Name: Double-Glazed Chocolate Carrot Cake
Total time: P1H40M
Yield: 12
Cuisine: Fusion
Ingredients: flour; sugar; cocoa powder; orange zest; baking soda; cinnamon; nutmeg; vegetable oil; eggs; orange juice; carrots; raisins, seedless; walnuts; cream cheese; powdered sugar; milk; vanilla extract; cocoa powder

Submitted by Laurel1

Super chocolaty, orangey and moist cake! The double glaze makes the cake look beautiful and taste more delicious! A definite winner cake that everybody will give you a wow!

YIELD

12 servings

PREP

25 min

COOK

50 min

READY

100 min

Ingredients

CUPS ALL-PURPOSE FLOUR
or half whole wheat pastry and half white flour

CUP SUGAR
granulated

⅔

CUP COCOA POWDER
unsweetened

TABLESPOON ORANGE ZEST
grated

TEASPOONS BAKING SODA

1 ½

TEASPOONS CINNAMON
ground

TEASPOON NUTMEG
freshly grated

1 ⅓

CUPS VEGETABLE OIL

LARGE EGGS

CUP ORANGE JUICE

MEDIUM CARROTS
shredded

CUP RAISINS, SEEDLESS

CUP WALNUTS
chopped

Cream cheese glaze

OUNCES CREAM CHEESE
softened

CUP POWDERED SUGAR

TABLESPOONS MILK

TEASPOON VANILLA EXTRACT

TABLESPOONS COCOA POWDER
unsweetened

Directions

These are the ingredients we need to make the cake.

Heat oven to 350℉ (180℃) F. Grease and flour 10-cup fluted tube pan, preferable Teflon coated.

Well butter and flour a 10-cup fluted tube pan.

In large bowl combine flour, sugar, cocoa powder, grated orange peel, baking soda, cinnamon, nutmeg, oil, eggs, and orange juice.

In large bowl combine flour, sugar, cocoa powder, grated orange peel, baking soda, cinnamon and nutmeg.

With electric mixer at low speed, beat just until blended. Increase speed to medium; beat 2 minutes until blended and smooth. Stir in carrots, raisins, and chopped walnuts.

Pour the batter into the well buttered and floured cake pan.

Pour batter into prepared pan; bake 45 to 50 minutes until wooden pick inserted in center comes out clean.

Cool cake in pan on wire rack 15 minutes; remove from pan to rack to cool completely.

Bake at a 350 degrees F oven for 45-50 minutes until wooden pick inserted in center comes out clean.

Meanwhile, in medium size bowl mix at medium speed, beat cream cheese, powdered sugar, 2 tablespoons milk and vanilla until blended and smooth. Remove 1 tablespoon to small bowl.

To mixture in medium bowl, add cocoa powder and remaining 1 to 2 tablespoons milk. Beat until smooth and of proper consistency for glazing.

Spoon chocolate glaze over top of cooled cake so glaze drips randomly down sides.