This is my chosen forum for testing other's recipes and sharing my own recipes developed over the years. Most of the recipes are cheap, easy and fast, which is perfect for us working folk on a budget. Food doesn't have to be expensive to be wonderful! Enjoy the deliciousness!

Wednesday, March 16, 2011

Carrot Pecan Cake with Chocolate Cream Cheese Frosting

If you love carrot cake, and you know you do, have I got a recipe for you! I've been tinkering with a carrot cake recipe for years, trying to get it just right. For me, I find that I prefer a simpler carrot cake, whereas most carrot cakes have raisins, pineapple, coconut and/or walnuts in them. Also, I wanted to do something different with the frosting. Traditionally, carrot cakes have cream cheese frosting, which I love but I was feeling a little more adventurous. So, I decided to make a carrot pecan cake with a dark chocolate cream cheese frosting and lordy, lordy, is it good!!! I knew I had a hit when my boyfriend, who usually doesn't care for cake, went back for seconds. Enjoy!


4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
1 tbl vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 tsp grated orange peel
2 teaspoons ground cinnamon
3 cups finely grated carrots
1 1/2 cups chopped pecans

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2.  In a large bowl, beat together eggs, oil, white sugar and vanilla. Mix in flour, baking soda, baking powder, salt, orange peel and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

3.  Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. You can also leave the cake in the pan, if you choose. Frost when completely cool.


4 (1 ounce) squares unsweetened chocolate
1 (8 ounce) package cream cheese
3-4 cups confectioners' sugar
1 tablespoon vanilla extract
1/8 teaspoon salt
2 tablespoons milk

1.  Have all ingredients at room temperature. Melt the chocolate in the microwave oven.

2.  In a large bowl, beat cream cheese until fluffy. Pour melted chocolate into cream cheese and mix on medium speed until well blended. Add vanilla, milk and salt. Slowly mix in the confectioners sugar, checking the sweetness of the frosting periodically.

3.  Frost fully cooled cake and store in the refrigerator, so the cream cheese does not spoil.

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