Chocolate Carrot Cake' title='Chocolate Carrot Cake' />Chocolate Orange Carrot Cake recipe Epicurious. This cake is fantastic. I reduced the sugar by 14 of a cup and it was just right. This is not a carrot cake. This is a chocolate cake. I thought, mistakenly, that this would be more carroty and even though I substituted the coconut with carrot it wasnt. Its not a bad recipe though and the cake came out moist. I substituted mandarin juice for the canned stuffnote to self and any others. I didnt have two. However mashing the part of the cake that didnt remove nicely from the tin into the hole and covering in icing seems to have done the trick I also halved the coconut and used fresh orange juice not frozen concentrate. And fresh orange pulp instead of tinned fruit. Has a very strong mix of flavours which are already a favourite. Ive been making this cake for a. I have always. excluded the fruit chunks from this. Also, for sake of the. A really lovely cake. Ruffles of white chocolatecream cheese frosting take this carrot cake to the next level. Seen from above, it looks like a rose. Make this cake a day or two ahead for. Chocolate is a great flavor addition to the classic carrot cake. This Chocolate Carrot Cake is moist and satisfying and really simple to make. Make and share this Chocolate Carrot Cake recipe from Genius Kitchen. I added an extra cup of carrots, used fresh clementines, and used grand marnier in the icing, rather than orange concentrate, and it came out with a very nice flavor. Next time, Ill probably double the amount of oranges in the cake, because I couldnt really taste them I might also add some grand marnier to cake itself. Just OK. Chunks of mandarin were weird. Not a particularly moist cake either. This didnt knock my socks off on first tasting, but it was even better with age 2d old leftovers in the fridge, was phenomenal. I think the ganache like frosting MAKES this. I listened to others advice and eliminated the coconut and upped the amt of carrot by 1c. VERY NICE. I made this cake for an office. My coworkers. husband declared it his new birthday. The only change I made was to. I would like to post a. One of the best chocolate cakes that ive ever made. PERFECT Besides tasting great, is very easy to make, my teenage girls made it without a problem, and they know basic cooking. Made it 4 times in 2 weeks. Each time it turned out better. I agree with starrdragon in every respect. Id like to add. it is simple to make and the frosting sets perfectly. If I make it again, I might use some orange marmalade or something similar in the filling. For my taste the orange accent was not strong enough. Also used 3 C of carrots, no coconut. Used fresh clementines instead of mandarine oranges. People raved over this cake, and all wanted the recipe Ditto on the 3 cups. I am not overly fond of. The icing turned. TBS. fresh lemon juice two. TBS coconut rum. A. No need for separate desserts for chocolate cake lovers and carrot cake fansthis one caramelcream cheese frosted cake does it allI made this cake. EVER I thought the. I. would make this. I would make. the cake lighter. I made this cake for a birthday and it was a hit. The carrots and coconut add a wonderful texture and keep the cake moist and delicious. At the same time, the cake has a rich chocolate flavor that should satisfy the pickiest of chocolate eaters. Carrot-Cake-Chocolate-Chip-Muffins-650x650.jpg' alt='Chocolate Carrot Cake' title='Chocolate Carrot Cake' />Some notes on the ingredients like other reviewers, I used 3 cups of carrots. Also, 2 12 cups of chocolate chips yielded too much frosting, so I had a lot left over it may be worth cutting down to 2 cups. I make a cake for my husbands birthday every year and he says, This is the best cake Ive ever put in my mouth. I think thats an exaggeration, but it IS a very good cake. Its dense and moist at the same time. It tastes chocolately and complex doesnt take like carrot cake, but still has the carrot cake texture. The frosting is perfect rich, but not overly sweet. You should try it Its a unique cake. Heres what I did differently, thanks to the advice of previous posters. Regular unsalted butter instead of margarine Cointreau instead of oranje juice concentrate Shaved white chocolate instead of oranges for decoration. I used Ghirardelli chocoalte chips. Enjoy Wonderful cake I used a can of drained crushed pineapple instead of the mandarins, and agree that the texture is complex, but think it is great. It freezes well, too. Good cake, just I would not call it a carrot cake. Tastes like a fluffy, but not fudgy brownie. As another reader said, not having temperatures in Centrigrade can be a big problem. I put this in at 1. Homemade Healthy Salad Dressing there. I could smell the smoke coming out of the ovenb after 2. I thought this roughly translated in F. After covering with foil and totally turning the oven temp down, it then took over an hour. I also had a major problem getting it out of the tin it broke and left large lumps on the bottom. The taste was however good. I didnt put in the coconut so this was probably less sweet than the recipe but was fine. The carrot totally disappeared so a good way of getting carrot into children. Unusual, rich, and delicious cake. The frosting was a bit runny when I started to frost the cake, but I let it sit and it got to the right consistency quickly. My husband has announced that this is his birthday cake from now on. I made this recipe as written except used a cream cheese frosting with a orange zest on top instead of the chococlate. It was fantastic as well as beautiful and everyone said they wouldnt change a thing I think crushed pineapple in place of the mandarin oranges would be fine as the flavor doesnt come through so much as it adds moisture and texture. I especially liked the frosting for this cake. I think the cake itself could definitely use more orange flavor. Interesting texture, not too rich. Overall very good. Wow, if youre sick of those healthy tasting carrot cakes though we know what a misconception that is, heres a twist on one Very, very yummy. I was a little concerned when my batter was actually crumbly rather than thick. I dont know what caused this to happen as I followed the directionsmeasurements exatly. At any rate, I added probably 14 12 cup of milk to get to the thick batter stage and continued on my way. I also went with the more classic frosting of cream cheesebutterconfectioners sugar. I added a couple of tbsp of orange juice concentrate to give it some color and orange flavor. I imagine that orange zest or extract would punch it up even more. I thought it was pretty dense not at all reminiscent of a cake. The texture was complex it even looked complex. What I thought most odd was that it didnt smell at all while it was baking other than, maybe, of oil. The frosting tasted great and had a very reliable consistency. I made 4 cakes for a party including this one and this one was the least sampled. I might make it again, in case I did something wrong, bc the combination sure seems like it should work out.