Chocolate Carrot Cake with Chocolate Frosting

By srumbel

This recipe makes a double batch of frosting, enough to frost two chocolate carrot cakes. Otherwise, you can refrigerate the leftovers for another use (graham crackers perhaps!). The chocolate frosting can even be frozen; simply defrost at room temperature and whip before using.
from godairyfree.org

Ingredients

• Chocolate Carrot Cake
• 1 1/2 cups finely shredded carrots (we use a food processor)
• 3/4 cup sugar
• 1/2 cup melted coconut oil
• 1 cup boiling water
• 1 1/2 cups whole wheat pastry flour (can sub all-purpose or white-wheat)
• 1/2 cup cocoa powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup dairy-free chocolate chips
• Chocolate Frosting
• 1/4 cup dairy-free buttery spread or non-hydrogenated margarine
• 1/2 cup cocoa powder
• 1/3 cup dairy-free milk beverage (we used coconut)
• 1 teaspoon vanilla extract
• 3 1/2 cups powdered sugar, sifted

Details

Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

To make the Chocolate Carrot Cake

Preheat your oven to 350ºF and grease an 8-inch square baking dish.
In a large mixing bowl, combine the shredded carrots, sugar, and coconut oil. Pour the boiling water over the carrot mixture.
In a second mixing bowl, whisk together the flour, cocoa powder, baking powder, cinnamon, and salt.
Add the dry ingredients to the wet ingredients and mix well. Stir in the chocolate chips.
Pour the batter into your prepared baking dish and level out - it is a very thick batter.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Let cool completely before icing with the chocolate frosting.

To make the Chocolate Frosting

Add the margarine and cocoa powder to a mixing bowl and beat together with a mixer until well combined.
Add the milk beverage and vanilla, and mix to combine.
Gradually beat in the powdered sugar, starting on low speed (to prevent the sugar from flying!) and working up to a higher speed to lightly whip the chocolate frosting.
Frost the cooled cake and refrigerate any leftover frosting for another use.

Serves: 1 8-inch chocolate carrot cake (9 servings)