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
