Chocolate is a great flavor addition to the classic carrot cake. This Chocolate Carrot Cake is moist and satisfying and really simple to make. A great option for a Rosh Hashana (or anytime) dessert, celebrating the tradition of eating carrots on the Jewish New Year.
Using carrot juice in the glaze amps up the carrot flavor in this dessert and adds a vivid, natural orange color to the frosting,
and contrasts beautifully with the dark chocolate carrot cake. Carrot juice is widely available in supermarkets, under Bolthouse Farms.
Chocolate Carrot Cake
Servings
8 Servings
Ingredients
- 1/2 cup oil
- 1/2 cup orange juice
- 1/2 cup hot water
- 2 eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 3/4 cups flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups grated carrots about two large carrots or three medium carrots
- 1 cup sweetened coconut flakes
- 3 cups confectioner’s sugar
- 1/4 cup carrot juice
Instructions
- Combine the oil, juice, water, eggs, sugar and vanilla. You can use a food processor, a hand mixer, a standing mixer, or a whisk.
- Combine the cinnamon, flour, cocoa powder, baking soda and salt and gently mix into the wet ingredients..
- Fold in the grated carrots and coconut flakes until just combined.
- Place into a 9 inch loaf pan or a six cup tube/Bundt pan and bake for forty minutes at 350°F or until a wooden stick inserted in the center comes out clean.
- Allow cake to cool completely, and drizzle the carrot juice glaze on top of the cake.
- Carrot Juice Glaze:
- Combine sugar and carrot juice until a thick mixture forms, and drizzle over the cake.
- Recipe originally published in JOY of KOSHER with Jamie Geller Magazine (Bitayavon, Fall 2012) Subscribe Now
You can omit the orange juice but you need to replace it with another liquid, ideally another juice but water will work. You can definitely leave out the coconut also.
Can both the orange juice and cocunut flakes be omitted. You say to use more water would I use the same amount described for the orange juice? And hot or cold. also you say just oil does vegetable oil work?
lol. i ddnt realize i had asked the question before. sorry
1. see below, 2. You can use orange juice
1. can you use baby food instead of the grated carrots?
2. what can be used instead of carrot juice?
I’ve made this cake many times….delicious and always a crowd pleaser
maybe but it will change the recipe as it is a wet ingredient instead of a dry one and could flop
ok. thnx
they are bought like that. the carrots should be grated on a regular grater (thick but finely will work too)
Carrots are 1 of the yehi ratzons – think of traditional Tzimmes which are eaten on rosh hashana (in yidish they are called meren which means multiply – we want our merits to be multiplied)
Use a different juice or more water. Coconut can be ommited
Good Idea 🙂
can you use jarred baby food instead of grated carrots? and if yes, how many jars? also what can be used instead of carrot juice for the glaze?
Would love to try this recipe but not sure if carrots must be coarse or finely grated and what is sweetened coconut flakes???
love this recipe & will definitely be trying it…But, never heard about eating carrots on Rosh Hashanah
can i omit orange juice and corn flakes? if not what can i use as replacement.
Adding this to my folder of new recipes to try. I have a juicer so I’ll juice my own carrots rather than buy Bolthouse carrot juice, which is pretty expensive.
At least 12 (possibly more). Same temp but about 5 minutes less – you would need to keep an eye on it and check with a toothpick
If I wanted to make cupcakes, how many would it make and what temp for how long?
Thanks
Your welcome 🙂
I made these whole wheat and baked as muffins for about 20 minutes. They are so good, even without the frosting! Thanks for sharing!
You can simply omit it
Did you use all the wet ingredients?
Yes. Turned out a little dry. I cooked it longer that called for because at the end of the time, it didn’t seem done. I’m going to try it again.
make sure to add the water – the batter should be quite wet
I must have forgotten the water last time. Batter looks a lot different this time. My desserts usually get eaten pretty quickly at the oneg, and the last time I made this recipe, it didn’t get finished. I’m hoping this one does.
let us know 🙂
*than
let us know how it comes out
you can simply skip it
What can I substitute for the coconut? We don’t like coconut.
The batter seems awfully thick. Is that normal?
I love that this is chocolate, but I also love that it’s parve!! Can’t wait to try.
you will love it!
Is there anything I can use instead of the coconut?
The cake sounds delicious and healthy too!
I’ve used canned drained crushed pineapple in a similar recipe to simulate the texture of coconut and it turned out well. You may have to cut down on the liquid slightly.
Chocolate carrot cake! What a wonderful flavor combination, and not one I’ve thought of before. Going to give this one a try.
🙂
I am totally printing this out! I never thought of making a chocolate carrot cake before. Brilliant!
Sorry, 350f
Do you ever add raisins?
no but why not
at what temperature??