I recently was drooling over a Chocolate Carrot cake a Foodie Blogger shared and this recipe came to mind that I had used in years past. We’ve got plenty of puree pumpkin on hand so this is a must recipe for this time of year.
3 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 3/4 cups packed light brown sugar
1 cup granulated sugar
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 can (15 ounces) sold pack pumpkin
Grease and flour a 9″x9″ baking pan
Preheat oven to 350*F
In a bowl combine the flour, cocoa powder, baking powder, soda, cinnamon, and nutmeg. With electric mixer, cream butter with sugars until well blended. Break eggs into a separate bowl to avoid shells. Add to mix slowly – beating into dry mix. Beat in vanilla. Slowly beat in the dry mixture and pumpkin. Beat until well blended, scraping the sides of the bowl randomly.
Pour into 9″x9″ pan … bake at 350*F for 1 hour.
Make sure the cake is cool before applying the frosting. I recommend dark chocolate!
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