Chocolate/carrot Cake Recipe
Make Chocolate/carrot Cake Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake Batter
Frosting
Method
Cake Preparation
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients
In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
Combine Wet Ingredients
In another bowl, whisk together the eggs, vegetable oil, vanilla extract, and buttermilk until smooth.
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Add Carrots
Fold in the grated carrots gently into the batter.
Bake
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cakes
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Frosting Preparation
Make the Frosting
In a mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
Incorporate Sugar
Gradually add the powdered sugar and beat until well combined and fluffy. Add vanilla extract and mix until incorporated.
Frost the Cake
Once the cakes are completely cooled, place one layer on a serving plate, spread a layer of frosting on top, then place the second layer and frost the top and sides of the cake.
Serve
Slice the cake and serve. Enjoy your delicious Chocolate/Carrot Cake!