A deliciously rich chocolate cake paired with a moist carrot cake with drunken raisins and a creamy chocolate cream cheese frosting is a match made in heaven, especially when topped with crunchy walnuts. This is the best moist chocolate carrot cake! This is a flavor combo I may never have tried without a strange conversation debating cake flavors, but wish I tried sooner!!
CHOCOLATE CARROT CAKE Yield:12 servings
3 cups FINELY shredded carrots
1 small can crushed pineapple, drained REALLY well
1 cup golden raisins
1/4 cup Malibu Rum
1 cup sugar
1 cup brown sugar
1-1/4 cups neutral oil (I use avocado)
4 LARGE eggs, room temperature
2 cups AP flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
- In a small bowl pour rum over raisins and set aside for 10-15 minutes.
- Line two 9-in. round baking pans or 9×13 baking pan with parchment paper; grease and set aside.
- In a large bowl, beat the carrots, sugar, oil and eggs until well blended.
- Combine the flour, cocoa, baking soda and salt; gradually beat into carrot mixture until blended.
- Drain raisins of excess rum.
- Fold pineapple and raisins into cake batter.
- Pour into prepared pans.
- Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
FROSTING
8 ounces cream cheese, softened
1/2 cup butter, softened
3-3/4 cups powdered sugar
1/4 cup baking cocoa
3 teaspoons PURE vanilla extract
1 to 2 tablespoons milk or heavy cream, as needed
1/4 cup FINELY chopped walnuts
1/4 cup semisweet MINI chocolate chips (optional)
- In a large bowl, beat cream cheese and butter until fluffy.
- Beat in the powdered sugar, cocoa and vanilla until smooth and WELL blended, light and fluffy.
- Place bottom layer on a serving plate; top with half of the frosting.
- Repeat with remaining cake layer.
- Sprinkle with nuts and chocolate chips.
NOTE: If the frosting is too thick, mix in milk or heavy cream, 1 tablespoon at a time, until it reaches a spreadable consistency. If the frosting is too thin, you can either mix in more powdered sugar or place in the fridge for 30 minutes to firm up slightly.