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Sunday, October 12, 2008

Moist Chocolate Carrot Cake Recipe

I have been making this delicious cake for many years now and every time I make it I am always asked for the recipe. If you like the traditional carrot cake, then you will love this version of it. It is very moist and very easy to make.


1 cup SR flour
2 tablespoons cocoa powder ( always use a good one)
1/2 teaspoon bicarb soda
1/2 cup castor sugar
1 granny smith apple - peeled and grated
2 eggs
1 cup finely grated carrot
3/4 cup chopped pecan or walnuts
1/2 cup good oil (I use peanut oil)

Preheat oven to 180C.
Grease and line a deep 20cm round cake tin.
Sift flour, cocoa, bicarb soda and sugar into a mixing bowl.
Add the apple, carrot, nuts, lightly beaten eggs and oil.
Mix well with an electric mixer.
Pour into the prepared cake tin and bake for around 25 minutes. Test with a skewer and if it comes out clean or cake springs back when lightly touched, it is cooked.
Remove from oven and let stand for about 5 minutes before turning out onto a wire rack to cool.
When cool, ice with frosting and some extra nuts on top for decoration.
Recipe for frosting as follows:


60g cream cheese (can use light)
1 1/2 cups icing sugar
45g butter (do not use margarine)

Beat the softened cream cheese and butter together in a small mixing bowl with electric mixer.
Gradually add the sifted icing sugar to get a nice soft and fluffy mixture.
Spread over cooled cake and top with a few extra nuts.