Best Carrot Patch Chocolate Cake Recipes

"CARROT PATCH" CHOCOLATE CAKE

Steps:

• Preheat oven to 350.
• In a large mixing bowl, combine the cake mix, eggs, water and oil. Blend with hand mixer until batter is smooth.
• Stir in chocolate chips.
• Spray a 9x13" cake pan with non-stick cooking spray and pour the batter into the pan.
• Bake according to package directions (usually 30-35 minutes for a 9x13 cake).
• While cake is baking, place the white baking chips into a small saucepan and begin stirring them over Medium-Low heat on the stove (or follow the instructions on the bag).
• When they are almost melted, add a few drops of orange gel food coloring to the mixture. Continue stirring until all candy is melted and it is all orange.
• NOTE: I tried this before with liquid food coloring and the candy coating hardened immediately. I did not have this problem with gel coloring. If you can find orange candy melts, you can use them and skip this step.
• Skewer the marshmallows with toothpicks and roll them around in the melted candy until they are covered. You only need to do the top and sides.
• Allow excess chocolate to drip off and poke the toothpicks into a piece of thick styrofoam (or through the top of a shoe box like I did). You can also remove the toothpicks and place them on a parchment paper lined cookie sheet.
• Place in fridge until the candy is set (about 10 minutes).
• By this point, the cake should be about done baking. Remove from oven and allow to cool while you finish the marshmallow carrots.
• Remove the marshmallows from the fridge and use a tooth pick to poke 3 small holes very close to each other in the middle of the top of each marshmallow.
• Using the toothpick, push 1 piece of edible Easter grass into each hole to create the carrot tops. Set aside until cake is cool enough to add the icing.
• When cake is cool, icing it with the can of frosting (or your favorite recipe).
• Remove the marshmallows from toothpicks and gently press them down into the frosting until you feel the cake "give" a little. I made 3 rows with 4 "carrots" in each row.
• Sprinkle the Oreo crumbs over the chocolate frosting to create the look of dirt. Dust crumbs off of the carrot tops if any land there while sprinkling.
• You are finished!

CHOCOLATE CARROT CAKE

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, make cake mix as directed on box. Beat in cinnamon. Stir in carrots. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In large bowl, beat cream cheese and butter with electric mixer on medium-high speed until smooth. Beat in vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Spread on top of cake. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining cake.

CARROT PATCH CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter evenly among muffin cups. Bake and cool as directed on box for cupcakes.
• With small knife, cut cone shape out of center of each cupcake; discard center. Frost cupcakes with chocolate frosting, leaving cutout centers unfrosted. Sprinkle cookie crumbs on large plate. Carefully dip cupcake tops in crumbs to look like dirt.
• In small bowl, mix cream cheese frosting and food color until well blended. Spoon into resealable food-storage plastic bag; seal bag. Cut off small corner of bag. Twist bag above frosting; squeeze bag to pipe frosting into cutout center of each cupcake. Insert 3 sour straw pieces into orange frosting to look like carrot tops.

CHOCOLATE CARROT CAKE

Steps:

• In a large mixing bowl, combine flour, sugar, cocoa, baking soda and salt.
• Add the eggs, oil and carrots.
• Beat until combined.
• Pour into prepared 9x13, cupcake liners or 9 inch round baking pans. If using 9-in. round baking pans, line with waxed paper, and grease the paper.
• Bake at 350 degrees for 25-30 minutes, (less if making cupcakes).
• Cool 10 minutes before removing from baking pans to wire rack to cool completely.
• Frosting:.
• In a large mixing bowl, combine cream cheese, and butter.
• Beat until smoooth and fluffy.
• Beat in the powdered sugar, cocoa, and vanilla until smooth.
• If using 9-inch rounds:.
• Place one cake layer on a serving plate and spread with half the frosting.
• Repeat layers.
• Sprinkle with nuts and chocolate chips.

CHOCOLATE CARROT CAKE

Steps:

• Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large bowl, beat the carrots, sugar, oil and eggs until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into carrot mixture until blended., Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, cocoa and vanilla until smooth. , Place bottom layer on a serving plate; top with half of the frosting. Repeat with remaining cake layer. Sprinkle with nuts and chocolate chips.

CHOCOLATE CARROT CAKE

Steps:

• Preheat oven to 350°F.
• Drain pineapple, reserving 1/2 cup juice and set pineapple aside.
• Combine flour, sugar, cocoa, baking soda, salt, cinnamon, nutmeg, oil, eggs, reserved pineapple juice and vanilla in a large bowl.
• Blend ingredients on low speed and beat 2 minutes on medium speed, scraping bowl occasionally.
• Stir in carrots and reserved pineapple. Pour batter into a well greased 12 cup bundt pan.
• Bake for 60 to 65 minutes or until done.
• Cool for 10 minutes in pan; remove from pan and cool completely.
• Can frost with cream cheese frosting, but it is good as it is.