Chocolate Carrot Cake With Fudge Frosting (I am Pregnant!)

This is just a simple chocolate cake with simple chocolate frosting. I baked this cake as a pregnancy announcement to my Indonesian family, which nobody could guess why I was showing them this cake on our online video call.

It was disheartening hahahahha

The one who could finally guessed it, was my sister in law, Mirsa, but even so, it took her half hour to finally stick.

I often shared my foods to my family, so they just thought it was regular show-off time, although I kept asking “what do you see”, “what do you think of the cake” etc 😛

The whole situation should keep me humble, hey. I suck at cake decorating it means hahahha

Cake

1 1/2 c finely grated carrots (about 6 carrots and you can use food processor for more smooth result – kids can be picky when they see carrot threads in the cake, so processing it until super smooth would do the trick!)

3/4 c granulated sugar

1/2 c canola oil (or other cooking oil of your preference)

1 c Boiling water

1 1/2 c whole wheat flour (you can use AP flour)

1/2 c cocoa powder

1 tsp cinnamon powder (or allspice powder for richer flavor)

1 1/2 tsp BP

a pinch of salt

Preheat oven to 350F.

In a large bowl, combine carrots, sugar & oil. Pour water over the mixture. In a separate bowl, combine the rest of the ingredients. Add to the carrot mixture & mix well. Pour into a non-stick or lightly oiled 8″ square pan. Bake for 25-35 minutes, depending your oven.

Frosting

2 oz bittersweet/dark/unsweetened chocolate (whichever is fine), chopped into small pieces

2 c icing sugar

1/4 c butter (or margarine is fine)

3 tbsp milk

1 tbsp vanilla essence

Place everything into a pot and heat over low-medium heat until butter and chocolate melted. Take off from heat and stir until smooth. Beat frosting frequently. As its cooling down, it will thickening. Once it’s reached the consistency to your liking, use immediately to cover/decorate the cake.

I decorated the cake with chocolate transfer as you can see on the picture 🙂

enjoy~

Print Recipe

I am Pregnant!

chocolate carrot cake with fudge frosting

Servings: 0

Ingredients

Cake

• 1 1/2 c finely grated carrots about 6 carrots and you can use food processor for more smooth result – kids can be picky when they see carrot threads in the cake, so processing it until super smooth would do the trick!
• 3/4 c granulated sugar
• 1/2 c canola oil or other cooking oil of your preference
• 1 c Boiling water
• 1 1/2 c whole wheat flour you can use AP flour
• 1/2 c cocoa powder
• 1 tsp cinnamon powder or allspice powder for richer flavor
• 1 1/2 tsp BP
• a pinch of salt

Frosting

• 2 oz bittersweet/dark/unsweetened chocolate whichever is fine, chopped into small pieces
• 2 c icing sugar
• 1/4 c butter or margarine is fine
• 3 tbsp milk
• 1 tbsp vanilla essence

Instructions

• Preheat oven to 350F.
• In a large bowl, combine carrots, sugar & oil. Pour water over the mixture. In a separate bowl, combine the rest of the ingredients. Add to the carrot mixture & mix well. Pour into a non-stick or lightly oiled 8″ square pan. Bake for 25-35 minutes, depending your oven.

Frosting

• Place everything into a pot and heat over low-medium heat until butter and chocolate melted. Take off from heat and stir until smooth. Beat frosting frequently. As its cooling down, it will thickening. Once it’s reached the consistency to your liking, use immediately to cover/decorate the cake.
• I decorated the cake with chocolate transfer as you can see on the picture 🙂
• enjoy~