Chocolate Carrot Cake

Description
.

Ingredients

 * Carrot Cakes For All Occasions
 * By Abigal Gordon
 * Carrot Fruit Cake
 * Carrot Cream Cheese Cake
 * Carrot Chocolate Cake
 * Low Fat Chocolate Cake
 * Hearty & Healthy Carrot Cake
 * Strawberry Cake
 * Tropical Carrot Cake
 * Maple Carrot Cake
 * Chocolate Rum Carrot Cake
 * Carrot Walnut Cake
 * Carrot Pineapple Cake
 * Carrot Nut Cake
 * Honey Carrot Cake
 * Coffee Carrot Cake
 * Raspberry Carrot Cake
 * Glazed Carrot Cake
 * The Whimsical Bakehouse : Fun-to-Make Cakes That Taste as Good as They Look!
 * Three neon-bright layers of cake, tilted at a jaunty angle and adorned with edible chocolate candles; a Jackson Pollock? inspired cheesecake spattered with chocolate, caramel, and peanut butter icing; and a swarm of plump bees perched atop a rainbow of candy-colored cupcakes? these are only a few examples of the unfettered creativity at work at the Riviera Bakehouse. There, mother-daughter bakers Kaye and Liv Hansen turn out some of the most charming, refreshingly eccentric cakes ever to grace a birthday or wedding celebration.
 * Carrot Fruit Cake Ingredients
 * 1 tb Powdered sugar
 * 1 1/2 cup Sugar
 * 1 3/4 cup Sifted all purpose flour
 * 2 ts Baking powder
 * 1/2 cup Chopped Dried Peaches
 * 1/2 cup Chopped nuts
 * 1/2 cup Chopped figs
 * 3 tb Bourbon
 * 2 ts Ground cinnamon
 * 1/2 ts Salt
 * 1/4 ts Ground nutmeg
 * 1/4 ts Ground allspice
 * 3/4 cup toasted pecans
 * 3 Eggs
 * 1 c (2 sticks) unsalted butter, cut into 8 pieces
 * 2 ts extract
 * 2 lg Carrots, peeled, cut into feed tube lengths
 * Directions
 * Preheat oven to 325 F. Generously butter 1 2-cup bundt pan. Dust pan with flour.  Combine 1/2 cup Chopped dried apricots - 1/2 cup Chopped dried peaches  =1/2 cup Chopped figs and bourbon in medium bowl
 * Let stand 2 hours, stirring occasionally. -Place flour, baking powder, cinnamon, salt, nutmeg and allspice in mixing bowl. Sift thoroughly . Add pecans and chopped nuts and transfer to sheet of waxed paper. Place eggs, then 1 1/2 cups sugar into work bowl.  Process until mixture is thick and light, about 1 minute.  Add butter and vanilla.
 * Process until mixture is fluffy, scraping down sides of bowl as necessary, about 1 minute. -Transfer egg mixture to large bowl. -Shred carrots in and Mix carrots into dried fruit mixture.  -Add 1/4 Cup dry ingredients and toss to coat,
 * separating fruit pieces. -Stir fruit mixture gently into egg mixture. -Fold in remaining dry ingredients. Transfer batter.
 * Bake until tester inserted near center of cake comes out clean, about one hour. -Cool cake . Place cake on platter.
 * Sprinkle powdered sugar over your cake and enjoy.
 * Carrot Cake & cream cheese frosting
 * 2 3/4 cups grated carrots
 * 1 cup puréed pineapple
 * 2 1/4 cup flour or cake flour
 * 1 1/2 cups sugar
 * 1/2 cup brown sugar
 * 1 tsp. baking powder
 * 1 1/4 tsp. baking soda
 * 4 eggs
 * 1 cup vegetable oil
 * 2 tsp. Cinnamon (Ground)
 * 1/4 tsp. ground cloves
 * 1/4 tsp. salt
 * Frosting
 * 16 oz. cream cheese
 * 5 cups confectioner's sugar
 * 2 tsp. extract
 * Pre-heat oven to 350°F.
 * Grease and flour 2 9 inch cake pans.
 * Directions
 * Mix dry ingredients together in a large bowl.
 * Blend in oil then beat in eggs 1 at a time.
 * Stir in pineapple purée and carrots
 * and mix until well blended.
 * Pour into the two greased pans and bake for about 30 minutes
 * or until a cake tester comes out clean.
 * Remove cakes from oven and
 * allow them to set for 3-5 minutes.
 * Remove from pans and cool completely
 * on a wire rack before frosting.
 * Beat cream cheese until light and fluffy.
 * Beat in vanilla. Gradually beat in confectioner's sugar.
 * Frost cake when it is completely cooled.
 * Chocolate Carrot Cake
 * 1 1/2 cup Finely grated carrots
 * 3/4 c Granulated sugar
 * 1/2 c Canola oil
 * 1 c Boiling water
 * 1 1/2 c Whole-wheat flour
 * 1/2 c Unsweetened cocoa powder
 * 1 ts Cinnamon
 * 1 1/2 ts Baking powder
 * 1/2 ts Salt
 * Carrot Cake & cream cheese frosting
 * 2 3/4 cups grated carrots
 * 1 cup puréed pineapple
 * 2 1/4 cup flour or cake flour
 * 1 1/2 cups sugar
 * 1/2 cup brown sugar
 * 1 tsp. baking powder
 * 1 1/4 tsp. baking soda
 * 4 eggs
 * 1 cup vegetable oil
 * 2 tsp. Cinnamon (Ground)
 * 1/4 tsp. ground cloves
 * 1/4 tsp. salt
 * Frosting
 * 16 oz. cream cheese
 * 5 cups confectioner's sugar
 * 2 tsp. extract
 * Pre-heat oven to 350°F.
 * Grease and flour 2 9 inch cake pans.
 * Directions
 * Mix dry ingredients together in a large bowl.
 * Blend in oil then beat in eggs 1 at a time.
 * Stir in pineapple purée and carrots
 * and mix until well blended.
 * Pour into the two greased pans and bake for about 30 minutes
 * or until a cake tester comes out clean.
 * Remove cakes from oven and
 * allow them to set for 3-5 minutes.
 * Remove from pans and cool completely
 * on a wire rack before frosting.
 * Beat cream cheese until light and fluffy.
 * Beat in vanilla. Gradually beat in confectioner's sugar.
 * Frost cake when it is completely cooled.
 * Chocolate Carrot Cake
 * 1 1/2 cup Finely grated carrots
 * 3/4 c Granulated sugar
 * 1/2 c Canola oil
 * 1 c Boiling water
 * 1 1/2 c Whole-wheat flour
 * 1/2 c Unsweetened cocoa powder
 * 1 ts Cinnamon
 * 1 1/2 ts Baking powder
 * 1/2 ts Salt
 * Chocolate Carrot Cake
 * 1 1/2 cup Finely grated carrots
 * 3/4 c Granulated sugar
 * 1/2 c Canola oil
 * 1 c Boiling water
 * 1 1/2 c Whole-wheat flour
 * 1/2 c Unsweetened cocoa powder
 * 1 ts Cinnamon
 * 1 1/2 ts Baking powder
 * 1/2 ts Salt
 * 1/2 c Unsweetened cocoa powder
 * 1 ts Cinnamon
 * 1 1/2 ts Baking powder
 * 1/2 ts Salt

Directions

 * Pre-heat oven to 350F.

In a large bowl, combine carrots, sugar & oil.

Pour water over the mixture. In a separate bowl

combine the rest of the ingredients.

Add to the carrot mixture & Stir well.

Pour into a non-stick or lightly oiled 8" square pan.

Bake for 35 minutes.

Yield: 6 Servings