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Mocha
Carrot Cake |
| This flavorful carrot cake contains apple butter and coffee granules. You can use either freshly ground dark roasted coffee beans, espresso, or instant coffee granules. This cake is especially delicious if you use your home made apple butter--an apple butter with ginger will be especially vibrant in this cake. |
2 cups (500 ml) all-purpose flour 2/3 cup (150 ml) cocoa powder ¼ cup finely ground coffee beans, dark roast (or espresso or instant) 2 tsp baking powder 1 tsp baking soda ½ tsp salt 4 eggs 1 cup (packed) brown sugar |
1 cup canola or vegetable oil ¾ cup unsweetened applesauce ½ cup granulated sugar 3 cups grated carrots (~4 large, 1 lb) 2/3 cup chopped nuts or raisins Icing ¾ lb cream cheese, softened 6 oz semisweet chocolate, melted |
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| In mixer bowl, combine eggs, sugar, oil, and applesauce. In a separate bowl, combine flour, baking powder and soda, and salt; add to wet ingredients. Mix, then stir in nuts/raisins and carrots. |
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Bake in greased and floured 10” tube pan or 13x9” cake pan at 350° F. Bundt pan should take ~60 minutes; cake pan should take 35 minutes or so. Test for doneness with a skewer or toothpick. Allow cake to cool for 15 minutes with pan resting on a tumbler, then loosen gently with a spatula and turn out on wire rack to cool. |
While the cake cools, melt the chocolate in a bowl over simmering water or in the microwave. Stir into softened cream cheese until smooth; spread over cake. Garnish with coffee beans. One serving has 615 calories: 9 grams protein; 60 grams carbohydrates; high in iron, Vit A, and fiber—oh, and don’t forget the caffeine! |
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