Recipe 2: Chocolate Carrot Bundt Cake

Ok, here is the next recipe I promised to post. It's the cake I made for my dad's birthday in October and it's one of my favourites.

*Beat eggs until frothy, then gradually add sugar, oil and chocolate. Beat well.
4 eggs
2 C sugar
1 C oil
4 Squares unsweetened chocolate, melted and cooled a little bit


Combine in another bowl:
2 C flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tbsp cinnamon
1/4 tsp nutmeg
1 pinch cloves

*add the above flour mixture to the egg mixture, until just combined. Don't over mix.

Combine, then fold into the batter:
2 C grated carrot
1 540 mL can crushed pineapple
(can add 1/2 C chopped walnuts/pecans if you want)

*The most important part is preparing the 10" Bundt pan. If you don't grease it enough, the cake will break apart when you try to take it out. I grease it first, then sprinkle flour all over.

Bake at 350 degrees for 50-60 minutes.

Cream Cheese Frosting (this makes a big batch, it's more than needed for one cake, unless you really LOVE cream cheese frosting)

1/2 C butter/margerine, softened
125 g package of cream cheese, softened
1 tsp vanilla
2 - 1/2 C icing sugar

*Cream the butter and cream cheese. Add vanilla. Beat in icing sugar gradually. I always need more (even a whole cup more to get it thick enough), to get the right thickness.