Today is 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, but not the recipe for this carrot cake. I had to add chocolate: cocoa and chocolate chips. All the great food groups in this one, especially with the cream cheese frosting!
CHOCOLATE CHIP COCONUT CARROT CAKE
1 cup sweet butter
2 cups sugar
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 chopped dark chocolate or dark chocolate chips
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
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 (or chopped chocolate pieces)
Pour into 9"x13" baking pan. Bake for 45 minutes.
Cool and frost with cream cheese frosting.
Combine cream cheese, butter and vanilla and mix until blended.
Scrape down bowl and add sifted powdered sugar.
Mix until smooth.
What a great twist. I'm used to seeing carrot cake with the cream cheese frosting.
Does this look good ... and different. YUM
Thanks for stopping by..
Yum. We men folk like coconut. And we men folk like a cool glass of whole milk with a cake a rich and tasty as this looks.
Post a Comment