Chocolate/carrot Cake Recipe
Make Chocolate/carrot Cake Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake Batter
Frosting
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
- 3
Combine Wet Ingredients
In another bowl, whisk together the eggs, vegetable oil, vanilla extract, and buttermilk until smooth.
- 4
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 5
Add Carrots
Fold in the grated carrots gently into the batter.
- 6
Bake
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Cool the Cakes
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Frosting Preparation
- 8
Make the Frosting
In a mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
- 9
Incorporate Sugar
Gradually add the powdered sugar and beat until well combined and fluffy. Add vanilla extract and mix until incorporated.
- 10
Frost the Cake
Once the cakes are completely cooled, place one layer on a serving plate, spread a layer of frosting on top, then place the second layer and frost the top and sides of the cake.
- 11
Serve
Slice the cake and serve. Enjoy your delicious Chocolate/Carrot Cake!
