Chocolate-Orange Carrot Cake Recipe

Name: Chocolate-Orange Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 1 1/2 cups vegetable oil; 4 large eggs; 2 1/2 cups all purpose flour; 2 1/4 cups sugar; 2/3 cup unsweetened cocoa powder; 2 teaspoons baking soda; 1 teaspoon salt; 2 cups finely shredded peeled carrots (about 10 ounces); 1 cup (packed) sweetened flaked coconut; 1 1/2 teaspoons grated orange peel; 1 11-ounce can mandarin oranges, drained, cut into 1/2-inch pieces; 2 1/2 cups semisweet chocolate chips (about 15 ounces); 1 cup (2 sticks) unsalted nondairy (pareve) margarine, room temperature; 1/3 cup powdered sugar; 1/4 cup frozen orange juice concentrate, thawed; Additional canned mandarin orange segments, drained, patted very dry

Servings: persons

Nonstick vegetable oil spray
1 1/2 cups vegetable oil
4 large eggs
2 1/2 cups all purpose flour
2 1/4 cups sugar
2/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups finely shredded peeled carrots (about 10 ounces)
1 cup (packed) sweetened flaked coconut
1 1/2 teaspoons grated orange peel
1 11-ounce can mandarin oranges, drained, cut into 1/2-inch pieces
2 1/2 cups semisweet chocolate chips (about 15 ounces)
1 cup (2 sticks) unsalted nondairy (pareve) margarine, room temperature
1/3 cup powdered sugar
1/4 cup frozen orange juice concentrate, thawed
Additional canned mandarin orange segments, drained, patted very dry

1
Preheat oven to 350F.
2
Spray two 9-inch-diameter cake pans with 2-inch-high sides with nonstick spray.
3
Using electric mixer, beat 1 1/2 cups oil and eggs in large bowl until well blended and thick, about 2 minutes.
4
Add flour, sugar, cocoa powder, baking soda and salt; beat at low speed to blend.
5
Increase speed; beat 1 minute longer (batter will be very thick).
6
Stir in carrots, coconut and orange peel, then orange pieces.
7
Divide batter between prepared pans.
8
Bake cakes until tester inserted into center comes out clean, about 40 minutes.
9
Cool cakes in pans 10 minutes.
10
Turn out onto racks; cool completely.
11
Stir chocolate chips in heavy medium saucepan over very low heat until melted and smooth.
12
Remove from heat and cool to lukewarm.
13
Spoon 1/3 cup chocolate into small bowl and reserve for decoration.
14
Beat margarine and sugar in medium bowl until fluffy.
15
Beat in remaining melted chocolate and orange juice concentrate.
16
Place 1 cake layer on platter.
17
Spread with 2/3 cup frosting.
18
Top with second cake layer.
19
Spread remaining frosting over top and sides of cake.
20
Arrange additional orange segments around top edge of cake.
21
Rewarm 1/3 cup reserved chocolate to pourable consistency if necessary.
22
Drizzle orange segments with chocolate.
23
(Can be prepared 1 day ahead.
24
Cover with cake dome and refrigerate.)

2367

kcal

Calories

136

Fat

269

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Nonstick vegetable oil spray, 1 1/2 cups vegetable oil, 4 large eggs, 2 1/2 cups all purpose flour, and more.

Yes, Chocolate-Orange Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate-Orange Carrot Cake

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