Chocolate Carrot Cake

by Charla Lamberth
(Danville, Kentucky US)

This Chocolate Carrot Cake Recipe makes a beautiful Easter dessert recipe. It's really very nice.

Cake Filling:

• 1 stick butter, softened
  
• 1/2 cup vegetable oil
  
• 3/4 cup buttermilk, room temperature
  
• 4 eggs, room temperature
  
• 1 tsp. ground cinnamon
  
• 1/4 tsp. ground nutmeg
  
• 1 tsp. salt
  
• 1 1/2 tsp. vanilla extract
  
• 1/2 tsp. baking soda
  
• 1 1/2 cups white sugar
  
• 1/2 cup packed brown sugar
  
• 3 cups all-purpose flour
  
• 1 1/2 cups carrots, grated
  
• 3/4 cup chopped nuts (hazelnuts, pecans or walnuts)

1. Preheat your oven to 400 degrees.
   
   
2. In a large mixing bowl combine the butter, milk, eggs, sugars and salt. Then stir in the carrots and nuts.
   
   
3. Sift together all the other dry ingredients into the wet ingredients; stir until just combined.
   
   
4. Pour into a greased and floured 9 by 13 pan (or pans of your choice).
   
   
5. Turn the oven temperature to 350 degrees. Bake for 35 -45 minutes, or until a toothpick inserted comes out clean.
   
   
6. Let cool completely on a wire rack. Approximately 1 1/2 hours.

Frosting & Chocolate Topping:

• 1 8oz. package cream cheese, softened
  
• 1 stick of butter, softened
  
• 1 box confectioners sugar
  
• 1 tsp butternut extract
  
• 1 pinch of ground nutmeg
  
• 1/2 cup white chocolate chips, melted

1. Cream together cream cheese and butter.
   
   
2. Stir in melted white chocolate and butternut extract.
   
   
3. Then sift in the confectioners sugar and nutmeg. Stir until smooth and creamy.
   
   
4. Refrigerate until the cake is fully cooled. (With the cakes bake and cooling time, this should be approximately 2 hours of refrigeration.)
   
   
5. Frost the cake and store in an air tight container in the refrigerator.

Hope you enjoy this yummy Easter Dessert!

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Mmmm. Does sound really wonderful, Charla. Thanks for adding this to our Easter dessert recipes.


Hope you'll become a regular contributor and share some other mouthwatering recipes you may have! :)

Thanks,
~Angie