½ cup salted butter
1½ cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
1 tablespoon grated orange zest
¾ cup finely grated carrots
1/3 cup chopped pecans
1½ cups AP flour
1½ teaspoons baking powder
½ cup cream cheese
¼ cup dark brown sugar
1 cup chocolate, chopped
¼ cup whole milk
Preheat oven to 350 degrees and grease a square baking dish.
Cream together butter and sugar until light and fluffy. Beat in the cinnamon, nutmeg, and grated orange zest. Add the eggs one at a time, beating well after each addition. The gradually stir in the carrots and nuts.
Sifter together the flour and baking powder. Add to the creamed mixture and fold into the batter until well moistened.
Pour the batter into prepared baking dish and bake for 35-40 minutes.
A few minutes after removing the cake from the oven, loosen it from the sides and turn out onto a cooling rack. Carrot cake improves in flavor and texture if aged a day, but this step is optional.
In a large bowl combine cream cheese and brown sugar and crumble the cake into the mixture. Mix until everything is well combined and holds together. Roll out about a teaspoon of batter into a round balls, place on a lined baking sheet.
In a double broiler, melt chocolate and milk. Dip each bonbon into the chocolate and place back onto the lined baking sheet. Once all bonbons are covered in chocolate refrigerate for several hours until the chocolate has set.
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