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| Giant Gummi Bear on a Stick |
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| Jonathan Adler Peacock Lollipop Holder |
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| Lavender Scented Eye Mask |
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| Handlebar Mustache Corkscrew |
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| Play with your Food Dinner Plate |
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Continuing 74 Lime Lane's fun little game...Four things I always carry:1. iPhone2. Sunglasses3. Wallet4. KeysFour things that are in my bedroom:1. Art/Design Books2. Photos3. Lots and lots of clothes4. WiiFour things that I would like to do but haven't done yet:1. Watch all of the the top 100 movies to see before you die2. Start my own graphic design company3. Go to Harry Potter Land4. Been in LoveFour things that you don’t know about me:1. I am horrible at math2. Mustard GROSSES me out3. I am very picky about the pens that I use (and very protective)4. If I could eat one food before I die with would be the tower of onion rings from Red RobinFour things I often wonder:1. When will they stop making sequels and ruining movies?2. When will all my east coast friends realize that they want to move to California?3. How many licks DOES it take to get to the center of a tootsie pop?4. Will they EVER spell my last name right?
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This recipe is definitely the best of both worlds! I looove carrot cake, which is not that common. With this chocolaty twist, I think Carrot Cake could become the cake everyone is talking about. Thanks papiervalise for the recipe! I can't wait to try it and tell you all how it is..
CHOCOLATE CARROT CAKE
For cake:
2 cups all-purpose flour
2 cups granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon each baking powder and baking soda
4 large eggs
1 1/2 cups vegetable oil
4 medium carrots, shredded (about 2 cups)
For cream cheese frosting:
8 ounces cream cheese, softened (1 pkg)
¼ cup butter, softened
2 tsp vanilla
2 cups confectioners’ or powdered sugar (icing sugar)
For chocolate glaze:
1/2 cup semisweet chocolate chips
3 ounces fine-quality BITTERSWEET chocolate
(not unsweetened)
6 tablespoons heavy cream
1 tablespoon unsalted butter
1/2 teaspoon vanilla
1 cup confectioners’ or powdered sugar
CAKE:
Preheat oven to 350ºF. Grease and flour a 9-10 inch bundt pan.
Into a bowl sift together flour, sugar, cocoa powder, salt, baking soda and baking powder. Set aside.
In a large bowl with an electric mixer beat together eggs and oil on low speed until combined well. Add flour mixture and beat until just combined. Stir in carrots and pour batter into prepared pan, spreading evenly. Bake cake in middle of oven approximately 50-65 minutes, or until tester comes out clean. Cool cake in pan on a rack 10 minutes and invert onto rack to cool completely.
CREAM CHEESE FROSTING:
In a bowl with an electric mixer beat together cream cheese and butter until smooth. Add vanilla and confectioners’ sugar and beat until light and creamy--I let it whip together for a minimum of 5 minutes. Frost cooled cake.
CHOCOLATE GLAZE:
In a small saucepan combine glaze ingredients and whisk together over moderate heat, stirring frequently, until chocolate is melted and glaze is smooth. Remove from heat and cool glaze slightly. Drizzle glaze over cream cheese layer and sides of cake and chill to set, a minimum of an hour.
{tidbits}
I use a bundt pan, as I like how you can see the different layers of cake, cream cheese + glaze when you slice the cake. You could also use round layer cake pans or even a 9 x 11 pan and adjust your baking times, checking your cake at the 45 minute mark.
If you don't have the different chocolates, use what you have. I used Callebaut bittersweet chocolate and milk chocolate chips for this years' cake.
