Blog, Food + Health

Chocolate Heaven

So, I’ve gone to Chocolate Heaven this week, and below I’m going to reveal to you a little bit o’ this heaven. May you salivate in the presence of this magnificent deliciousness:

A little foretaste of the delights of Heaven

The other day, my friend Missy came over and introduced me to Mr. Chocolate Carrot Cake. We became fast friends. Let’s just say I have made close acquaintance with this delectable noble Sir of all Baked Goods.

Doth Alison exaggerate? No, indeed I cannot. I shant lead you on. I most assuredly am speaking the truth. This cake is most agreeable and I dare say, supremely delightful. 

Here’s the website that we got the cake recipe from, to give credit where credit is due.

I’ve copied the recipe below for those who have no patience to click the link above. And if you want to, you can Download the Recipe in a PDF File.

Without further ado, meet Chocolate Carrot Cake. May you become affectionately acquainted :)


Servings: 12-16     Prep: 35 min.      Bake: 25 min. + cooling

3 cups grated carrots
2 cups white sugar
1-1/4 cups canola or vegetable oil (or oil that you prefer)
4 eggs
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt

1 package (8 ounces) Cream Cheese (softened or cubed), softened
1/2 cup butter, softened
3-3/4 cups confectioners’ sugar (icing sugar)
1/4 cup baking cocoa
3 teaspoons vanilla extract
1/4 cup chopped walnuts
1/4 cup semisweet chocolate chips

Line two 9-inch round baking pans with waxed paper; grease the paper and set aside. In a large bowl, beat the carrots, sugar, oil and eggs until well blended.

Combine the flour, cocoa, baking soda and salt; gradually beat into carrot mixture until blended.

Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl or in food processor, beat cream cheese and butter until fluffy. Beat in the confectioners’ sugar, cocoa and vanilla until smooth.

Place bottom layer on a serving plate; top with half of the frosting. Repeat with remaining cake layer. Sprinkle with nuts and chocolate chips.


A perfectly textured frosting, indeed!