Ingredients
Makes 2 8-inch round layers
FOR THE CAKE:
1/2 cup (4 ounces or 125ml) hot coffee or hot water
2 ounces semi-sweet chocolate, chopped
1 1/2 cups (about 254g) all-purpose flour
1/2 cup (50g) cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups (about 1/2 pound) peeled and shredded carrots
3/4 cup (150g) sugar
1/4 cup (about 64g) brown sugar, packed
2 large eggs
2/3 cup canola or vegetable oil
FOR THE FROSTING:
5 large egg whites
1 cup (255g) brown sugar, packed
pinch of salt
2 cups (4 sticks or about 450g) unsalted butter, softened and cut into 2 tablespoon chunks
1 teaspoon (5ml) almond extract (or vanilla extract)
Food coloring, optional
Preparation
