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Chocolate Carrot Cake

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

12-16 ServingsPrep: 35 min. Bake: 25 min. + cooling

Ingredients

3 cups finely shredded carrots
2 cups sugar
1-1/4 cups canola oil
4 eggs
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
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 bowl, beat the carrots, sugar, oil and
eggs until well blended. Combine the flour, cocoa, baking soda and
salt; gradually beat into carrot mixture until blended.
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.

2 of 2

Chocolate Carrot Cake (continued)

Directions (continued)

For frosting, in a large bowl, beat cream cheese and butter until
fluffy. Beat in the confectioners' sugar, cocoa and vanilla until
smooth.
Place bottom layer on a serving plate; top with half of the frosting.
Repeat with remaining cake layer. Sprinkle with nuts and chocolate
chips. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 piece) equals 578 calories, 31 g fat (10 g saturated fat), 84 mg cholesterol, 276 mg sodium, 72 g carbohydrate, 2 g fiber, 6 g protein.