Saturday, February 4, 2017

Chocolate Chip Coconut Carrot Cake

Yesterday was National Carrot Cake Day! I've always loved carrots, and growing up I was called Rabbit by some family members. This is a great 1928 vintage ad from the Ladies' Home Journal,  for a Coconut Carrot Cake. Of course, for my recipe I had to add chocolate: cocoa and chocolate chips. All the great food groups in this one, especially with the cream cheese frosting! I also baked it in one large pan rather than in tiers.


CHOCOLATE CHIP COCONUT CARROT CAKE

Ingredients
1 cup sweet butter
2 cups sugar
3 eggs
2 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
2 tbsp DARK cocoa
1/2 cup water
1 tsp Madagascar vanilla
2 c. shredded carrots
3/4 cups chopped nuts
1/3 cup coconut
3/4 cup dark chocolate chips

Frosting
8 ounces cream cheese, at room temperature
1/4 cup sweet butter, room temperature
1 tsp Madagascar vanilla extract
1 1/2 cups powdered sugar

Directions
Preheat oven to 350 F.
Cream butter and sugar until light and fluffy.
Add eggs, one at a time; beating well after each addition.
Sift dry ingredients together; add to creamed mixture alternately with water and vanilla.
Fold in carrots, nuts, coconut, and chocolate chips.
Pour into 9"x13" baking pan. Bake for 45 minutes. 
Cool and frost with cream cheese frosting.

For Frosting
Combine cream cheese, butter, and vanilla and mix until blended.
Scrape down bowl and add sifted powdered sugar.
Mix until smooth.

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