Carrot Cake with Chocolate Cream Cheese Frosting
INGREDIENTS FOR CARROT CAKE
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup vegetable oil
4 large eggs (at room temperature)
1 and ½ cups light brown sugar
1/2 cup sugar
1/2 cup apple butter
1/2 teaspoon pure vanilla extract
3 ½ cups grated carrots, lightly packed
INGREDIENTS FOR CHOCOLATE AND CREAM CHEESE ICING
1 cup butter, softened
2 packages of 8 ounces cream cheese, softened
1/4 teaspoon kosher salt
6 cups powdered sugar
2 teaspoons vanilla extract
2/3 cup of heavy whipping cream
6 ounces SoChatti Chocolate
INSTRUCTIONS FOR CARROT CAKE
Step 1. Preheat oven to 350°F. Spray two 8-inch round cake pans well with cooking spray and set aside.
Step 2. Peel your carrots, then grate enough for 3 ½ cups. In a separate mixing bowl, whisk together the oil, eggs (at room temperature), brown sugar, granulated sugar, apple butter, and vanilla extract until fully combined. Add the grated carrots into the wet ingredients and mix until well combined.
Step 3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.
Step 4. Pour the dry ingredients into the wet ingredients and mix together until just combined, over-mixing the batter will make for a chewy cake texture.
Step 5. Divide the cake batter evenly between your prepared 8-inch cake pans. Bake at 350°F for 30-35 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean.
Step 6. Remove from the oven, place on to a cooling rack, and allow to cool in the pans for about 15 to 20 minutes. Finish cooling on the rack before icing.
INSTRUCTIONS FOR CHOCOLATE AND CREAM CHEESE FROSTING
Step 1. Place softened butter and softened cream cheese in the bowl of a stand mixer with the paddle attachment or a large bowl to use with an electric mixer, cream together the butter and cream cheese until fully combined.
Step 2. Add the powdered sugar 2 cups at a time, mix until fully incorporated. Add all of the powdered sugar, make sure there are no lumps of powdered sugar.
Step 3. Add the salt, half-and-half, and vanilla then mix till incorporated.
Step 4. Add the SoChatti chocolate, mix until smooth. If the icing is too soft you can add an additional ½ cup of powdered sugar, or if the icing is too stiff you can add a tablespoon at a time of heavy whipping cream.
Step 1. If needed level the cakes with a knife. Place the first layer of cake on a stand or pedestal. Pipe or spread about 2/3 of a cup of chocolate and cream cheese frosting on to the cake. Place the second layer on top, then frost the tops and sides with the remaining frosting.
Step 2. The cake should be kept in the fridge since the icing has cream cheese.