Mocha Carrot Cake Recipe
Ingredients
2 cups unbleached flour
1 1/4 cups sugar
1/2 cup cocoa powder
2 teaspoons baking soda
3/4 cup plus 2 tablespoons coffee, cooled to room temperature
4 egg whites
2 teaspoons vanilla extract
3 cups grated carrots (about 6 medium)
1/2 cup dark raisins
1/2 cup chopped walnuts (optional)
CREAM CHEESE ICING
1 cup nonfat or reduced-fat cream cheese
1 cup nonfat ricotta cheese
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
Directions
1. In a large bowl, combine the flour, sugar, cocoa, and baking soda, and stir to mix well. Add the coffee, egg whites, and vanilla extract, and stir to mix well. Stir in the carrots, the raisins, and, if desired, the walnuts.
2. Coat a 9-x-13-inch pan with nonstick cooking spray, and spread the batter evenly in the pan. Bake at 325°F for about 40 minutes, or just until a wooden toothpick inserted in the center of the cake comes out clean. Cool to room temperature.
3. To make the icing, place the cream cheese and ricotta in a food processor or blender, and process until smooth. Add the confectioners' sugar and vanilla extract, and process to mix well. Spread the icing over the cooled cake.
2. Coat a 9-x-13-inch pan with nonstick cooking spray, and spread the batter evenly in the pan. Bake at 325°F for about 40 minutes, or just until a wooden toothpick inserted in the center of the cake comes out clean. Cool to room temperature.
3. To make the icing, place the cream cheese and ricotta in a food processor or blender, and process until smooth. Add the confectioners' sugar and vanilla extract, and process to mix well. Spread the icing over the cooled cake.
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