Chocolate and carrots aren’t two ingredients that you’d necessarily think would go together, but whip them together into a cake, and you have the most moist, tender chocolate cake that you’ve ever tasted. I never thought a chocolate carrot cake would be good, until a coworker brought it in for one of the doctors that was leaving. My normally health conscious, never eats dessert, co-worker scarfed down three huge pieces. It’s that good. The carrots help keep the cake incredibly moist, while the chocolate cream cheese frosting makes it sweet, but not too sweet.
For the cake:
3 cups finely shredded carrots
2 cups sugar
1-1/4 cups canola oil
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
For the 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
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.
To make the 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.
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