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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 12 |
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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. âPamela Brown, Williamsburg, Michigan Ingredients:
3 cups finely shredded carrots |
2 cups sugar |
1-1/4 cups canola oil |
4 eggs |
2 cups king arthur unbleached 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:
1. 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.
2. 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.
3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, cocoa and vanilla until smooth.
4. 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.
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