CHOCOLATE CARROT CAKE

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MERRY CHRISTMAS!

CHOCOLATE-CARROT CAKE – Gateau au Chocolat AGK
Recipe adapted modified from Tasteofhome.com
For two 8-inch cake pan or one 8-inch springform pan

(Note. you may reduce the amount of sugar)

Ingredients
Cake:
2 cups (200g) finely shredded carrots
3 tablespoons orange juice (optional)
1 1/2 cups (300g) sugar 
1 ¼ cups (330 ml) canola oil
4 large eggs (200g)
2 cups (300g) all purpose flour, sifted
½ cup (50g) baking cacao powder
2 teaspoons baking powder
½ teaspoon salt
1 cup (125g) walnut, toasted lightly and chopped (325°F for 5-6 minutes)

Frosting:
1 stick (4oz./115g) unsalted butter, softeneed
8 ounces (250g) cream cheese (mascarpone), softened
3 cups (300g) confectioners’ sugar (or 2 cups confectioners’ sugar and 1/2 cup white chocolate, melted)
3 tablespoons (15g) baking cocoa powder
2 teaspoons pure vanilla extract
¼ cup chopped walnuts (decoration, optional)
2 tablespoons candied orange strips (decoration, optional)
¼ cup chocolate chips (decoration, optional)

Directions
Line two 9-in. round baking pans with parchment paper; grease the paper and set aside.
In a large bowl, beat the carrots, orange juice, sugar, oil and eggs until well blended. Combine dry ingredients; the flour, cocoa, baking powder and salt, gradually beat into carrot mixture until blended.
Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the confectioners’ sugar, cocoa and vanilla until smooth.
Place the bottom layer on a serving plate; top with half of the frosting. Repeat with the remaining cake layer. Sprinkle nuts and chocolate chips on top of the cake.

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