CHOCOLATE CARROT CAKE

Finely shredding the carrots gives this cake en extra-nice texture. The walnuts sprinkled on top add crunch, but if you do not like nuts leave them off. The carrots are just coming out of my garden now and I always make my regular Carrot Cake with Cream Cheese icing and I always make this carrot cake adding chocolate also. Both are delicious and hard to pick a favorite. I hope you try it and let me know if you like it.

2 cups all-purpose flour
2 cups sugar
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
4 eggs
1-1/4 cups vegetable oil
3 cups finely shredded carrots

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 mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. Add the eggs, oil and carrots; beat until combined. Pour into prepared pans.
Bake at 350 F. for 25-30 minutes or until a toothpick inserted neat the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large mixing bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, cocoa and vanilla until smooth. Place one cake layer on a serving plate; spread with half of the frosting. Repeat layers. Sprinkle with nuts and chocolate chips. Yield: 12-16 servings.

See more recipes at: www.havefunbaking.com