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Chocolate Carrot Cake

 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.

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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.
Nutritional 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.