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    Chocolate Carrot Cake


    Source of Recipe


    Taste Of Home Magazine


    List of Ingredients


    • 2 cups all-purpose flour
    • 2 cups sugar
    • 1/2 cup baking cocoa
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 4 eggs
    • 1 1/4 cups vegetable oil
    • 3 cups finely shredded carrots
    • Frosting:
    • 1 (8 ounce) package cream cheese, softened
    • 1/2 cup butter, softened
    • 3 3/4 cups confectioners' sugar
    • 1/4 cup baking cocoa
    • 3 teaspoons vanilla extract
    • 1/4 cup chopped walnuts
    • 1/4 cup semi sweet chocolate chips


    Instructions


    1. Line two 9 inch round cake pans with waxed paper; grease the paper and set aside.
    2. In a large mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. Add the eggs, oil and carrots; beat until combined. Pour into prepared pans. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
    3. For frosting, in a large mixing bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, cocoa and vanilla until smooth. Place one cake layer on a serving plate; spread with half of the frosting. Repeat layers. Sprinkle with nuts and chocolate chips.
    4. Yield: 12 to 16 servings
 

 

 

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