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Ingredients
| all-purpose flour (unsifted): 2 cups |
| granulated sugar: 2 cups |
| unsweetened cocoa powder (sifted): 1/2 cup |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| eggs: 4 |
| vegetable oil: 1 1/4 cups |
| carrots (grated): 3 cups (finely shredded) |
| cream cheese: 1 8oz package (softened) |
| salted butter: 1/2 cup (softened) |
| powdered sugar (unsifted): 3 3/4 cups |
| unsweetened cocoa powder (sifted): 1/4 cup |
| vanilla extract: 1 Tbl |
| walnuts (chopped): 1/4 cup (chopped) |
| semisweet chocolate chips (chips): 1/4 cup |
Chocolate Carrot Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
14 serving(s)
Tags
- In a large mixing bowl, combine flour, sugar, cocoa, baking soda and salt.
- Add the eggs, oil and carrots.
- Beat until combined.
- Pour into prepared 9x13, cupcake liners or 9 inch round baking pans. If using 9-in. round baking pans, line with waxed paper, and grease the paper.
- Bake at 350 degrees for 25-30 minutes, (less if making cupcakes).
- Cool 10 minutes before removing from baking pans to wire rack to cool completely.
- Frosting:.
- In a large mixing bowl, combine cream cheese, and butter.
- Beat until smoooth and fluffy.
- Beat in the powdered sugar, cocoa, and vanilla until smooth.
- If using 9-inch rounds:.
- Place one cake layer on a serving plate and spread with half the frosting.
- Repeat layers.
- Sprinkle with nuts and chocolate chips.