Today is day two of Frugal Upstate’s Thanksgiving Mini Series and today’s topic is desserts.
This simple cake is the most requested recipe I’ve ever made. Family and friends rave about it and it’s not only simple to make but frugal as well. Even people who don’t like carrot cake love this moist, luscious cake.
Chocolate Carrot Cake
2 cups of all-purpose flour
1 1/2 cup of sugar
1 cup of salad oil*
1/2 cup of orange juice
1/4 cup of cocoa
2 teaspoons of baking soda
1 teaspoon of salt
1 teaspoon of cinnamon
1 teaspoon of vanilla extract
zest of 1 orange
2 cups of shredded carrots
1 cup flaked or shredded coconut
1/2 cup crushed walnuts (optional)
*I usually substitute 1 cup of unsweetened applesauce in place of the oil. It significantly reduces the fat but keeps the cake moist.
Preheat oven to 350ºF. Grease and flour Bundt pan. In large bowl, mix 10 ingredients at low speed until well blended, constantly scraping bowl with rubber spatula. Increase speed to high, beat 2 minutes, occasionally scraping bowl. Add in carrots, coconut, and walnuts. Spoon batter into pan. Bake 50 to 55 minutes until inserted toothpick comes out clean. Cool cake in pan 10 minutes; remove cake from pan. Cool completely.
The cake can be made up to 2 days ahead. Wrap well with cling wrap to keep it moist. It can also be kept in the freezer for up to a month.
1/2 cup sifted icing sugar
1 tsp orange juice
1/4 tsp vanilla
In a small bowl sugar, juice, and vanilla. Stir in enough additional juice to make a drizzling consistency. Drizzle icing from the back of the spoon onto the cake and allow to run down the sides.
You can garnish the cake with a sprinkle of icing sugar on top, or well drained mandarin orange slices.