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Chocolate Carrot Cake with Cream Cheese




Source of Recipe


Internet


List of Ingredients




2 1/2-OZ. unsweetened chocolate
1 1/3 cups unbleached white flour
2/3 cup unsweetened coca powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 eggs, room temperature
1 1/4 cups honey
2/3 cup unsalted butter
2 teaspoons vanilla extract
Finely grated zest of 1 lemon
3/4 cup buttermilk, room temperature
1 1/2 cups grated carrots

Chocolate Cream Cheese Frosting:
1/2 cup butter, room temperature
1 1/2 cups Neufchatel, cheese softened
3/4 cup honey or maple syrup
3/4 cup unsweetened cocoa powder
2 tablespoons Cafx (a coffee substitute made from grain) or instant coffee
1 tablespoon Grand Marnier, rum, or creme de cacao


Recipe



Preheat oven to 350 degrees. Melt chocolate in a double boiler, & set aside to cool. In a bowl, combine the flour, cocoa powder, baking powder, baking soda, salt and cinnamon. In a separate bowl, beat eggs. Add honey, & beat until light. Add butter to eggs & beat. Stir in the vanilla & lemon zest. Add cooled chocolate & mix well.

Stir in buttermilk. Stir in dry ingredients, just until combined. Stir in grated carrots.

Pour batter into two 9-inch buttered & floured cake pans. Bake for 35 to 40 minutes, or until a cake tester inserted in the center comes out clean. Let cool before taking out of pans. Let cakes cool completely before frosting.

Frosting:
Beat butter. Add the cream cheese, & beat until very smooth & creamy. Add the honey or syrup, & beat again. Add cocoa powder, Cafx or coffee, & Grand Marnier. Beat until well combined.

Makes enough to fill & frost one 9-inch double-layer cake.