CHOCOLATE CHIP COCONUT CARROT CAKE: National Carrot Cake Day

Today is National Carrot Cake Day! Here's a great 1928 Vintage advertisement with recipe 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 this in one pan. "Men-folks certainly like Coconut," and so do women!

CHOCOLATE CHIP COCONUT CARROT CAKE

Ingredients
1 cup unsalted 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 pure vanilla
2 cups shredded carrots
3/4 cups chopped nuts
1/3 cup coconut
3/4 cup chocolate chips

Frosting
8 ounces cream cheese, at room temperature
1/4 cup unsalted butter, room temperature
1 tsp pure 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.

Cartoon of the Day: Carrot Cake

Happy Carrot Cake Day!!

Cartoon of the Day: Carrot Cake

Happy Carrot Day!!

DOUBLE CHOCOLATE CARROT CAKE: National Carrot Day!

Today is National Carrot Cake Day. I love carrots, especially when they're a major ingredient in a chocolate cake! I used to bake carrot cakes in coffee cans. Remember coffee cans? Now my coffee beans come in recyclable paper bags, so no baking in those. I make my carrot cake in a bundt pan, but you can use a square 8" pan or 2 small loaf pans (1 large) for this recipe. You'll love this Double Chocolate Carrot Cake. This recipe is adapted from Southern Food. My adaptation makes it a bit more chocolatey.. no big surprise!

At my market we have quite a variety of carrots, however you can use regular carrots in this cake.

Double Chocolate Carrot Cake

Ingredients
1-1/2 cup finely grated carrots
3/4 cup sugar
1/2 cup canola oil
1 cup boiling water
1 1/2 cup wholewheat flour
1/2 cup unsweetened cocoa powder (best quality, of course)
1-1/2 tsp Cinnamon
1-1/2 tsp baking powder
1/2 tsp salt
1-1/2 handfuls of dark chocolate, chopped (or chocolate chips): 65-75% cacao

Directions
Pre-heat oven to 350F.
In large bowl, combine carrots, sugar, and oil. Pour water over mixture.
In separate bowl, combine rest of ingredients. Add to carrot mixture & mix well.
Pour 1/2 of batter into non-stick or lightly oiled 8" square pan or bundt pan or loaf pan.
Throw in chopped chocolate pieces.
Pour rest of batter over this.
Bake for 35 minutes or until a toothpick comes out clean.
Cool for 10 minutes... if you can wait.

The original recipe called for frosting, but it doesn't need it. Plus, this is a great cake to toast for breakfast! If you decide on frosting, make a cream cheese frosting. Yum!

Happy Carrot Day!
 

CHOCOLATE CHIP COCONUT CARROT CAKE: National Carrot Cake Day

YESTERDAY was National Carrot Cake Day! I've always loved carrots, and growing up I was called Rabbit by some family members. Following is a great 1928 Vintage ad with recipe 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 this in one pan. "Men-folks certainly like Coconut," and so do women!

CHOCOLATE CHIP COCONUT CARROT CAKE

Ingredients
1 cup unsalted 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 pure vanilla
2 cups shredded carrots
3/4 cups chopped nuts
1/3 cup coconut
3/4 cup chocolate chips

Frosting
8 ounces cream cheese, at room temperature
1/4 cup unsalted butter, room temperature
1 tsp pure 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.

DOUBLE CHOCOLATE CARROT CAKE: National Carrot Cake Day

Today is National Carrot Cake Day. I love carrots, especially when they're a major ingredient in a chocolate cake! I used to bake carrot cakes in coffee cans. Remember coffee cans? Now my coffee beans come in recyclable paper bags, so no baking in those. I make my carrot cake in a bundt pan, but you can use a square 8" pan or 2 small loaf pans (1 large) for this recipe. You'll love this Double Chocolate Carrot Cake. This recipe is adapted from Southern Food. My adaptation makes it a bit more chocolatey.. no big surprise!

At my market we have quite a variety of carrots, however, but can use regular carrots in this cake.

Double Chocolate Carrot Cake

Ingredients
1-1/2 cup finely grated carrots
3/4 cup sugar
1/2 cup canola oil
1 cup boiling water
1 1/2 cup wholewheat flour
1/2 cup unsweetened cocoa powder (best quality, of course)
1-1/2 tsp Cinnamon
1-1/2 tsp baking powder
1/2 tsp salt
1-1/2 handfuls of dark chocolate, chopped (or chocolate chips): 65-75% cacao

Directions
Pre-heat oven to 350F.
In large bowl, combine carrots, sugar, and oil. Pour water over mixture.
In separate bowl, combine rest of ingredients. Add to carrot mixture & mix well.
Pour 1/2 of batter into non-stick or lightly oiled 8" square pan or bundt pan or loaf pan.
Throw in chopped chocolate pieces.
Pour rest of batter over this.
Bake for 35 minutes or until a toothpick comes out clean.
Cool for 10 minutes... if you can wait.

The original recipe called for frosting, but it doesn't need it. Plus, this is a great cake to toast for breakfast! 

Happy Carrot Cake Day!
 

CHOCOLATE CHIP COCONUT CARROT CAKE: National Carrot Cake Day!

TODAY is National Carrot Cake Day! I've always loved carrots, and growing up I was called Rabbit by some family members. Following is a great 1928 Vintage ad with recipe 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 this in one pan. "Men-folks certainly like Coconut," and so do women!

CHOCOLATE CHIP COCONUT CARROT CAKE

Ingredients
1 cup unsalted 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 cups shredded carrots
3/4 cups chopped nuts
1/3 cup coconut
3/4 cup chocolate chips

Frosting
8 ounces cream cheese, at room temperature
1/4 cup unsalted butter, room temperature
1 tsp pure 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.

DOUBLE CHOCOLATE CARROT CAKE: National Carrot Cake Day

Today is National Carrot Cake Day, and I love carrots, especially when they're a major ingredient in cake! I used to bake carrot cakes in coffee cans. Remember coffee cans? Now my coffee beans come in recyclable paper bags, so no baking in those. I make my carrot cake in a bundt pan, but you can use a square 8" pan or 2 small loaf pans (1 large) for this recipe. You'll love this Double Chocolate Carrot Cake. This recipe is adapted from Southern Food. My adaptation makes it a bit more chocolatey.. no big surprise!

At my farmers market we have quite a variety of carrots, however, but can use regular  carrots in this cake..

Double Chocolate Carrot Cake

Ingredients
1-1/2 cup finely grated carrots
3/4 cup sugar
1/2 cup canola oil
1 cup boiling water
1 1/2 cup wholewheat flour
1/2 cup unsweetened cocoa powder (best quality, of course)
1-1/2 tsp Cinnamon
1-1/2 tsp baking powder
1/2 tsp salt
1-1/2 handfuls of dark chocolate, chopped (or chocolate chips): 65-75% cacao

Directions
Pre-heat oven to 350F.
In large bowl, combine carrots, sugar, & oil. Pour water over mixture.
In separate bowl, combine rest of ingredients. Add to carrot mixture & mix well.
Pour 1/2 of batter into non-stick or lightly oiled 8" square pan or bundt pan or loaf pan.
Throw in chopped chocolate pieces.
Pour rest of batter over this.
Bake for 35 minutes or until a toothpick comes out clean.
Cool for 10 minutes... if you can wait.

The original recipe called for frosting, but it doesn't need it. Plus, this is a great cake to toast for breakfast! 

Happy Carrot Cake Day!
 

CHOCOLATE CHIP COCONUT CARROT CAKE: National Carrot Cake Day!

TODAY is National Carrot Cake Day! I've always loved carrots, and growing up I was called Rabbit by some family members. Following is a great 1928 Vintage ad with recipe 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 this in one pan. "Men-folks certainly like Coconut," and so do women!

CHOCOLATE CHIP COCONUT CARROT CAKE

Ingredients
1 cup unsalted 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 cups shredded carrots
3/4 cups chopped nuts
1/3 cup coconut
3/4 cup chocolate chips

Frosting
8 ounces cream cheese, at room temperature
1/4 cup unsalted 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.

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.

Double Chocolate Carrot Cake: National Carrot Cake Day

Today is National Carrot Cake Day, and I love carrots, especially when they're a major ingredient in cake! I used to bake carrot cakes in coffee cans. Remember coffee cans? Now my coffee beans come in recyclable paper bags, so no baking in those. I make my carrot cake in a bundt pan, but you can use a square 8" pan or 2 small loaf pans (1 large) for this recipe. You'll love this Double Chocolate Carrot Cake. This recipe is adapted from Southern Food. My adaptation makes it a bit more chocolatey.. no big surprise!

At my farmers markets we have quite a variety of carrots, however, you can use regular  carrots in this cake..

Double Chocolate Carrot Cake

Ingredients
1-1/2 cup finely grated carrots
3/4 cup sugar
1/2 cup canola oil
1 cup boiling water
1 1/2 cup wholewheat flour
1/2 cup unsweetened cocoa powder (best quality, of course)
1-1/2 tsp Cinnamon
1-1/2 tsp baking powder
1/2 tsp salt
1-1/2 handfuls of dark chocolate, chopped: 65-75% cacao

Directions
Pre-heat oven to 350F.
In large bowl, combine carrots, sugar, & oil. Pour water over mixture.
In separate bowl, combine rest of ingredients. Add to carrot mixture & mix well.
Pour 1/2 of batter into non-stick or lightly oiled 8" square pan or bundt pan or loaf pan.
Throw in chopped chocolate pieces.
Pour rest of batter over this.
Bake for 35 minutes or until a toothpick comes out clean.
Cool for 10 minutes... if you can wait.

The original recipe called for frosting, but it doesn't need it. Plus, this is a great cake to toast for breakfast! 

Double Chocolate Carrot Cake: National Carrot Cake Day

Today is National Carrot Cake Day, and I love carrots, especially when a major ingredient in  cake!  I used to bake carrot cakes in coffee cans. Remember coffee cans? Now my coffee beans come in recyclable paper bags, so no baking in those. I make my carrot cake in a bundt pan, but you can use a square 8" pan or 2 small loaf pans (1 large) for this recipe. You'll love this Double Chocolate Carrot Cake. This recipe is adapted from Southern Food. My adaptation makes it a bit more chocolatey.. no big surprise!

At my farmers markets we have quite a variety of carrots, however, I usually use plain old carrots in this cake..

Double Chocolate Carrot Cake

Ingredients
1-1/2 cup finely grated carrots
3/4 cup sugar
1/2 cup canola oil
1 cup boiling water
1 1/2 cup wholewheat flour
1/2 cup unsweetened cocoa powder (best quality, of course)
1-1/2 tsp Cinnamon
1-1/2 tsp baking powder
1/2 tsp salt
1-1/2 handfuls of dark chocolate, chopped: 65-75% cacao

Directions
Pre-heat oven to 350F.
In large bowl, combine carrots, sugar & oil. Pour water over mixture.
In separate bowl, combine rest of ingredients. Add to carrot mixture & mix well.
Pour 1/2 of batter into non-stick or lightly oiled 8" square pan or bundt pan or loaf pan.
Throw in chopped chocolate pieces.
Pour rest of batter over this.
Bake for 35 minutes or until a toothpick comes out clean.
Cool for 10 minutes... if you can wait.

The original recipe called for frosting, but it doesn't need it. Plus, this is a great cake to toast for breakfast!