Carrot Cake is, hands down, my favorite cake... so when I wanted cake this past weekend Carrot Cake was the obvious choice. I will eat Carrot Cake without abandon, without guilt and without regret.
But see, I have this tendency to get infatuated with things... for instance chocolate chunks. So this weekend, I decided to pair my favorite cake with my current infatuation and I added chocolate chunks to my favorite Carrot Cake. Oh, but I didn't stop there, I took it a step further and added chocolate to the cake batter itself...
Chocolate Chunk Chocolate Carrot Cake
Oh it was good, don't get me wrong, but Carrot Cake it was not. While Carrot Cake has an elusive texture and rich flavor peppered with the sweetness of carrots without the zealousness of sugar, the chocolate overwhelmed the individual flavors and hampered the fusion of ingredients leaving the cake a bit flat in my opinion.
It was still super tasty, it was cake after all.
1 cup oil2 cups sugarCream together until smooth and integratedAdd3 eggs1 teaspoon vanillaWhisk together until batter lightens in texture and color
Add1 cup cocoa powder16oz pineapple tidbits with juice2 cups finely shredded carrots1 cup coconut1 cup walnuts2 cups flour1 teaspoon salt1 teaspoon soda2 teaspoons cinnamon1 cup chocolate chunksStir to combinePour into prepared pan, 2 cake rounds or angel food cake/bundt panBake at F350°, 45-60 minutes depending on pan size, until cake springs back to the touchInvert onto wire rack, let cool, frost as desired; I opted for a chocolate cream cheese cinnamon frosting (simply add cocoa powder and cinnamon to taste).
Gabriel frosted the cake while I was working late last week and we enjoyed it while relaxing to the max. Want to see me making my favorite cake and throwing ingredients around - sure you do!
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