Chocolate Carrot Cake
Total TimePrep: 35 min. Bake: 25 min. + cooling
Not a bad cake at all. After following the recipe as printed, I would prefer to increase the b. soda to 1 1/2 tsp, add 1 to 1 1/2 tsp of vanilla extract and maybe used 1/4 c melted butter to replace 1/4 c of the oil. Layers baked more quickly than time stated in recipe.
The only chocolate cake I ever make!
This was really good. Thanks to other reviews, I made half the frosting and that was plenty. I also used 1 heaping cup of sugar instead of 2. Thanks for sharing!
Added a little more cocoa and a 10oz bag of julienne carrots(closer to the 4 cups Grandma used to Use
Made this recipe right after it came out in the Taste of Home magazine in 2005 for my Office Christmas Party. The cake was wonderful. Carrots made it moist. Travelled well on the subway from Brooklyn to Manhattan. I frosted the whole cake unlike the picture.
Fantastic, delicious recipe. I bought way more carrots than I needed because I wasn't sure how many would get me 3 shredded cups. I think just a 1 lb bag did the trick. I have 9" parchment rounds, so I only lined the bottom of the pans, but greased the heck out of the sides. Even then, and after running a knife along the edges, I still had to shake the pans a bit to get the cakes out. I used mini chocolate chips and divided the chips and walnuts so that they were on top of both iced layers. The cake was a huge hit. We all loved it! I'll have to make it again.
No comment left
It tastes amazing. I made some changes in cream, I lessened the sugar and added more chocolate and it was delicious.
Absolutely amazing recipe! One of the best chocolate cakes I have ever had. It had the perfect amount of moistness. I made it for my 3 year olds birthday and will be making it again for her party in a couple weeks. I didn't have canola oil so I used sunflower oil. I also cut the sugar in the frosting to about 2 cups. I had to bake it a little longer than the recipe said.Does the cake need to be baked with the paper lining? I lined my cake pans, but It caused a textured edging and made it difficult to frost.
Yummy cake! I used 1 cup oil and 1/4 cup applesauce. One pan was done at 30 minutes - the other I cooked 4 minutes longer (I think it had a little more batter in it). I used about 3/4 of the frosting. Very moist cake - it wasn't eaten until 2 days later and it was still very fresh and tasty. I kept it in the refrigerator of course because of the cream cheese frosting. Nobody believed it had carrots in it! Thanks for the great recipe!