Friday, October 12, 2007

Chocolate Carrot Cake

We had a special event at church last night, and this cake was a hit! I only got a taste, so I'm making it again this week. *lizzie Starr gave me the cookbook for my birthday and so far every cake I've tried has been awesome. But then they're all chocolate, so where could I go wrong?

Chocolate Carrot Cake
with pineapple cream cheese frosting
from Chocolate from the Cake Mix Doctor by Anne Byrn

Serves 20

2/3 cup pineapple juice
5 - 6 shredded carrots (3 cups)
1 package German chocolate cake mix with pudding
½ cup oil
3 large eggs
2 tsp ground cinnamon
½ cup raisins
½ cup chopped walnuts

Please rack in center of oven and preheat to 350. Spray a 9 x 13 inch pan.
Blend cake mix, oil, eggs, cinnamon and pineapple juice in large mixing bowl with electric mixer on low for one minute. Scrape sides, beat at medium speed for two minutes. Fold in carrots, raisins and walnuts. Pour batter into pan, smooth.

Bake 40-45 minutes until top springs back. Cool 20 minutes on rack.

1/3 to 1 cup drained crushed pineapple
8 oz cream cheese, room temperature
1 stick butter, room temperature
4 cups powdered sugar, sifted

Blend butter and cream cheese. Sift in one cup of powdered sugar at a time, blending on low until well mixed. Add pineapple, increase mixer speed to medium and beat until light and fluffy. (another minute)

Frost top of sheet cake.
I sprinkled chopped walnuts and grated orange peel on top to make the cake pretty.

Store tightly covered in refrigerator for up to one week. (It will never last that long!)

Next time I’m going to try adding pineapple to the cake mix as well. There is a lot of pineapple left over from this recipe, but just enough juice from a 15 oz can.

Originally posted 8/07/06

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