I have been making this recipe since it first appeared in the August/September 1996 issue of Chocolatier Magazine. As with any really good recipe, my old magazine is stained, torn, and the pages are fragile. The words are getting hard to read. Since I am typing it up, I thought I would share it. It’s an oldie but a goodie that stands the test of time. Enjoy! –Hillary DIRECTIONS CHOCOLATE CARROT CAKE
INGREDIENTS Cake • 2 cups all-purpose flour • 2 cups sugar • 1/3 cup unsweetened cocoa powder • 1 tsp salt • 1 tsp baking powder • 1 tsp baking soda • 4 large eggs • 1 1/2 cups vegetable oil • 2 cups shredded carrots (about 5 carrots) Cream Cheese Filling • 4 oz cream cheese, softened • 2 tbsp unsalted butter, softened • 1 tbsp vanilla extract • 1/2 cup powdered sugar Chocolate Frosting • 3/4 cup (1 1/2 sticks) unsalted butter • 1/2 cup plus 2 tbsp unsweetened cocoa powder • Pinch of salt • 3 cups powdered sugar • 1/4 cup plus 2 tbsp half and half • 3/4 tsp pure vanilla extract
Make the chocolate cake: Place rack in the center of the oven and preheat to 350 F. Lightly butter the bottom and sides of two 9-inch round cake pans. In a large bowl, whisk together flour, sugar, cocoa, salt, baking powder, and baking soda. Sift flour mixture onto a piece of waxed paper and set aside. In the bowl of a stand mixer, beat eggs and oil until combined. Slowly add the flour mixture at low speed and mix until just combined. Fold in the carrots. Scrape the batter into the prepared pans and bake for 35–40 minutes until a toothpick comes out just clean. Cool completely on a wire rack.
Make the filling: Using electric mixer, beat the cream cheese and butter at low speed until creamy, about 1 minute. Add vanilla and powdered sugar and continue beating until smooth, scraping down sides of bowl occasionally. Make the frosting: Using electric mixer, cream the butter, cocoa powder, and salt at low speed for about 1 minute until combined. Add sugar, half and half, and vanilla and mix on low speed. Scrape down sides of bowl and continue beating on high speed until light and fluffy, about 2 minutes. Assemble the cake: Place 1 cake layer on cardboard cake circle or cake plate. Spread the cream cheese filling over the top. Place second cake layer on top of the filling. Spread chocolate frosting to the sides and top of the cake using an offset spatula. Use the extra frosting to decorate the top and bottom border using a pastry bag, if desired. (It will taste just as good without decoration!)
INSPIRATION CORNER: LORA BROWN
Hillary recently moved her dad, Jack, to the assisted living facility Primrose, where he spent the final months of his life. Although the entire staff at Primrose is wonderful, one nurse went above and beyond to help Jack get adjusted to his new home. Lora Brown has been a nurse for 40 years. Lora knew just what to say to help Jack feel comfortable from day one. She is warm, empathetic, and kind. She consistently renders professional, expert care with levity and a sense of humor. Lora’s calm and patient demeanor puts her patients at ease and gives families peace of mind. It is obvious she is passionate about her job, and she truly cares about her patients.
Lora says that since the start of the COVID-19 pandemic, she has noticed that people are afraid to touch each other and are more withdrawn. She says we need to reconnect with people. She has recognized that the Primrose residents need extra hugs. She takes the time to give those hugs and look into their eyes and really see them. She challenges others to do the same. Thank you, Lora, for your commitment to patient care and advocacy. We are so lucky you took care of Jack during this difficult transition. We hope others will accept your challenge and go the extra mile!
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