Guest Author - Deborah Markus

Chocolate-flavored carrot cake may not be the kind of thing you think of when you need to please a crowd and children will be in attendance.

But this was such a hit at the last potluck I attended that I actually got chewed out by one kid who deeply resented my one-slice-per-customer policy, and who let me know in no uncertain terms that in the future, she would appreciate it if I could please bring enough cake that everyone could have seconds.

I've never been a huge fan of carrot cake, though I make a very good one. I just don't see the point of a cake that isn't chocolate. And that's what led to this recipe.

Moist cake is, we're all agreed, a very good thing. And it seems that all the weird ideas I've ever seen or heard for cakes have two things in common: they claim to make the moistest cake ever, and they involve vegetables. Tomato-soup cake (which I've made) and zucchini-chocolate cake (which I haven't yet attempted) spring immediately to mind.

Carrots are, we're also all agreed, vegetables -- and they're already allowed to be in cake, even by perfectly conservative bakers and eaters. Could they make beautiful music together?

They could. They did. I'd like to say that between all the carrots and the cocoa, this cake offers vitamins and antioxidants; but as it also contains lots of eggs and oil and sugar, it offers so many calories along with them that you'd be better off eating all your vegetables beforehand and then, your health concerns already addressed, enjoy a slice of this just for the sake of pure pleasure.

You'll need to preheat your oven to 325 degrees, and grease either a couple of layer cake pans, or one long sheet cake pan.

Grate enough carrots to make three cups. Use a grater that will give you fine, delicate shreds, rather than large, coarse ones. All carrot cakes taste better with a smaller cut of carrot, but in this one it's essential. This cake could be called Surprise Carrot Cake, because the carrots really do vanish. After you take your first bite, you'll be asking yourself if you're sure you remembered to include them.

In a medium-sized bowl, whisk together the following ingredients: two cups of cake flour, one teaspoon baking powder, one teaspoon baking soda, one teaspoon salt, and half a teaspoon cinnamon.

Decide if you're going to make a lovely, autumny spice cake with a hint of cocoa flavoring, or an unusual chocolate cake. For the former, add half a cup of unsweetened cocoa powder to the other dry ingredients, and plan to ice the cake with a cream-cheese frosting. For the latter, increase it to three-quarters of a cup of cocoa, and top the finished product with a buttercream frosting, either white or chocolate-flavored.

(This cake is also rich and flavorful enough to be eaten plain. Use the larger pan and cut it into squares.)

Use a whisk, or at least a fork, to mix the dry ingredients, so that the cocoa breaks up and incorporates nicely; and please use cake flour. If you can only get all-purpose, at least sift it several times.

In a large mixing bowl, put four eggs, one cup vegetable oil, two teaspoons vanilla, two cups of sugar, and a quarter of a teaspoon orange extract or orange flavoring. This last ingredient is optional, but it really gives the cake a special something. (Never use orange essential oil for cooking unless it says on the bottle that it's food quality, rather than for cosmetic use only.)

Beat these ingredients together, preferably with an electric mixer, until thoroughly combined. Once they're mixed completely, add the finely-grated carrots. Beat the mixture for about a minute. Then gradually add the flour mixture. Beat until moistened; then beat for two minutes longer.

Pour the batter into whatever pan or pans you've chosen. For a sheet cake, let it bake for at least forty minutes; if a toothpick still comes out sticky, check every few minutes until the cake is completely done. For smaller round cakes, start checking at twenty minutes.

Let the cake cool in the pan on a rack for ten minutes; then turn it out on the rack and let it cool completely there.

Enjoy this special treat yourself, or share with friends. To enhance the experience, don't tell them what kind of cake it is. Just offer them a piece and then, when pressed, admit that there's a secret ingredient. Neither you nor they will ever consider carrot cake in quite the same light again.