Chocolate Carrot Cake
Taste of Home
- try a FREE ISSUE today!
Finely shredding the carrots gives this cake an extra-nice texture. The walnuts sprinkled on top add crunch, but you can leave them off if you prefer. —Pamela Brown, Williamsburg, Michigan
SERVINGS: 12-16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 35 min. Bake: 25 min. + cooling
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 package (8 ounces) 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 semisweet chocolate chips
Directions:
Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. 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° for 25-30 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.
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. Yield: 12-16 servings.