Chocolate Orange Carrot Cake
From chefmeow 15 years ago
- 50 minutes to make
- Serves 8
CHOCOLATE ORANGE CARROT CAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Crenshaw Estate in Grand Prairie, Texas in 1994.
Ingredients
- 1-1/2 cups vegetable oil shopping list
- 4 large eggs shopping list
- 2-1/2 cups all purpose flour shopping list
- 2-1/4 cups granulated sugar shopping list
- 2/3 cup unsweetened cocoa powder shopping list
- 2 teaspoons baking soda shopping list
- 1 teaspoon salt shopping list
- 2 cups finely shredded peeled carrots shopping list
- 1 cup packed sweetened flaked coconut shopping list
- 1-1/2 teaspoons grated orange peel shopping list
- 11 ounce can mandarin oranges drained and cut into 1/2" pieces shopping list
- Frosting: shopping list
- 2-1/2 cups semisweet chocolate chips shopping list
- 1 cup unsalted nondairy margarine at room temperature shopping list
- 1/3 cup powdered sugar shopping list
- 1/4 cup frozen orange juice concentrate thawed shopping list
- Additional canned mandarin orange segments drained and patted very dry shopping list
How to make it
- Preheat oven to 350 then spray two round cake pans with nonstick spray.
- Beat oil and eggs in large bowl until well blended and thick about 2 minutes.
- Add flour, sugar, cocoa powder, baking soda and salt then beat at low speed to blend.
- Increase speed and beat 1 minute longer.
- Stir in carrots, coconut and orange peel then orange pieces.
- Divide batter between prepared pans then bake 40 minutes and cool cakes in pan 10 minutes.
- Turn out onto racks and cool completely.
- Stir chocolate chips in heavy medium saucepan over very low heat until melted and smooth.
- Remove from heat and cool to lukewarm.
- Spoon 1/3 cup chocolate into small bowl and reserve for decoration.
- Beat margarine and sugar in medium bowl until fluffy.
- Beat in remaining melted chocolate and orange juice concentrate.
- Place 1 cake layer on platter and spread with 2/3 cup frosting.
- Top with second cake layer then spread remaining frosting over top and sides of cake.
- Arrange additional orange segments around top edge of cake.
- Reheat 1/3 cup reserved chocolate to pourable consistency if necessary.
- Drizzle orange segments with chocolate then cover cake with dome and refrigerate.
peetabear
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" It was excellent "