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.
- Cook Time
- Prep Time
- 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
Carrot Juice Glaze
- 3 cups confectioner's sugar
- 1/4 cup carrot juice
1. Combine the oil, juice, water, eggs, sugar and vanilla. You can use a food processor, a hand mixer, a standing mixer, or a whisk.
2. Combine the cinnamon, flour, cocoa powder, baking soda and salt and gently mix into the wet ingredients..
3. Fold in the grated carrots and coconut flakes until just combined.
4. 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.
5. 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