Carrot Cake with Walnuts

Offers recipes, chocolate and nuts, chocolate and fruit, hot fudge and cool. I could go, but I think you get the point. It is complete. With visions of chocolate dance in my head that had what seemed an eternity to perfect my first recipe for cooking the book. Actually, the recipe is elected Charisse carrot cake and pecan pie.

This is a little time intensive with all cutting and chopping, but I do not care, because I was too obsessed to try my new mixer. And you know, everything had to be mixed are the eggs and sugar. Well, all things in time. I am now a card-carrying member of society addicted to chocolate, but when I read that a cup of grated chocolate 村 went to Mass, which was a bit skeptical. It was a chocolate cake with carrot, carrot cake with chocolate nut or two lying? All of the above then cover with cream cheese topped with lemon. Sweet Mother of pearl!

10 ½ oz flour
1 teaspoon baking powder teaspoon
1 teaspoon baking soda teaspoon
½ cinnamon
LGE 4 eggs
9 oz sugar (superfine, if not, the regular vortex in a food processor)
1 ¼ cup dark chocolate
½ cup chopped walnuts
2 cups grated carrots (3 medium carrots)
1 cup vegetable oil (I used canola)

Lemon Glaze
½ cup cream cheese, room temperature
½ cup unsalted butter, room temperature
2 cups confectioners’ sugar, sifted
2 tablespoons lemon juice

Preheat oven to 350°C. Butter 2 – 8″round cake pans and line bottom with parchment paper. I’m getting used to the idea of flour and fat or no fat to use my stove to prepare my meals. Sift dry ingredients. In a large bowl, using electric mixer, beat eggs and sugar until pale and a volume increase of about 5 minutes. And my console has done a remarkable job in 5 minutes.

Add dry ingredients to dry and fold with a rubber spatula. Add the grated chocolate, nuts, carrots and olive oil and plugged in. Do not over mix. Pour batter into prepared pans and bake for 40-45 minutes or until cakes test done. Let cool for 10 minutes, and then turn onto a wire rack to cool completely.

Lemon Glaze
Mix all ingredients until smooth and soft. Fill and frost cake as desired. Garnish with grated coconut or chocolate, if you feel you just have a small improvement. It is better to let this cool in the refrigerator for several hours or overnight to allow the ice to make better business decisions. If you’re in a hurry to enter, just drag all the good sticky build up on the knife and have at it. Enjoy!