Dark Chocolate Carrot Cake
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
YIELD: 16 servings.
Carrot cake has a dark side—and it’s divine! Cream cheese and shredded carrots in the batter keep the cake moist, while toasted nuts and cinnamon boost the flavor.
—Darlene Brenden, Salem, Oregon
Ingredients
-
1 package dark chocolate cake mix (regular size)
-
4 ounces cream cheese, softened
-
1 package (3.9 ounces) instant chocolate pudding mix
-
1 cup 2% milk
-
3 large eggs
-
1 teaspoon ground cinnamon
-
3 cups shredded carrots
-
1 cup chopped walnuts, toasted, divided
-
2 cans (16 ounces each) cream cheese frosting
Directions
-
1.
In a large bowl, combine the cake mix, cream cheese, pudding mix, milk, eggs and cinnamon; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in carrots and 1/2 cup walnuts. Pour into three greased and floured 8-in. round baking pans.
-
2.
Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
-
3.
Spread frosting between layers and over top and sides of cake. Sprinkle top with remaining walnuts. Store in the refrigerator.
Nutrition Facts
1 slice: 504 calories, 24g fat (8g saturated fat), 49mg cholesterol, 570mg sodium, 71g carbohydrate (52g sugars, 2g fiber), 5g protein.
© 2024 RDA Enthusiast Brands, LLC