flowerChocolate Carrot Cake

This is my Valentine’s treat to you!!! Valentine’s Day is fast approaching.  My hubby and I have been invited to celebrate with a group of friends.  So I decided to make this delectable cake into cupcakes.

When I had my business PattyCakes it was my absolute most popular cake.  I thought I’d share this recipe with you today so you can enjoy it as much as we have.

So here goes:

Chocolate Carrot Cake

  1. 2-1/4 cups of all purpose flour
  2. 1 cup flaked coconut
  3. 3/4 cup of Dutch process cocoa powder – sifted
  4. 1-1/2 tsp baking soda
  5. 1 tsp baking powder
  6. 1 tsp cinnamon
  7. 1/2 tsp salt
  8. 2 cups granulated sugar
  9. 1-1/2 cup oil (I use grapeseed)
  10. 3 eggs
  11. 1 tsp vanilla
  12. 8oz crushed pineapple with the juice
  13. 2 cups grated carrot
  14. 1/2 cup semi sweet chocolate chips

Directions

Heat oven to 350 degrees

Line 2 regular cupcake pans with liners or grease and sprinkle with cocoa one 9×13 pan

  • In a large bowl, beat together sugar, oil, eggs and vanilla.
  • Beat in pineapple with juice and carrots.
  • Add flour mixture beating only until smooth
  • Stir in chocolate chips
  • Using a scoop fill your cupcakes 3/4 full
  • Or spread into your prepared pan
  • Cupcakes: bake for 21 minutes
  • Cake Pan:  about 21 minutes as well or till done when a toothpick comes out clean
  • Let cool
  • Frost with Cream Cheese Frosting

Cream Cheese Frosting

  1. 1-8oz pkg of cream cheese softened to room temperature
  2. 1 cup butter at room temperature
  3. 4 1/2 -5 cups of icing sugar – sifted
  4. Pinch of salt

Cream your butter and cream cheese together until well blended.  Add salt.  Then add icing sugar a bit at a time and beat until smooth.  Frost your cupcakes with your favourite decorating tip.

Enjoy!

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