Chocolate Carrot Cake

It's time for cake! And an amazing one at that...

It has been raining for the past two days. Our dogs are basically spinning in a thousand circles. It has been so gloomy and cold outside. Traffic to and from work has been horrendous. But given that tis is the season to be jolly, we can't let a few drops of rain get us in a funk. So you ask, how can we break through this bleak weather? With cake! :)

This chocolate carrot cake was such a delight. So moist and beautifully sweetened; top it off with this sensational chocolate cream cheese frosting and you've got yourself some serious baked goodness! 

I can see the sun peaking through already... enjoy! :)

Ingredients

Cake:

2 cups all-purpose flour

2 cups sugar

1/2 cup unsweetened cocoa

1 tsp baking soda

1/2 tsp salt

4 eggs

1 1/4 cups canola oil

3 cups finely shredded carrots

Frosting:

1 (8 oz) package cream cheese, softened

1/2 cup unsalted butter, softened

3 3/4 cups confectioners' sugar

1/4 cup unsweetened cocoa

3 tsp vanilla extract

chopped walnuts

mini semisweet chocolate chips

Directions

Preheat oven to 350°F. Spray two 8-inch round baking pans with baking spray, line bottom of pans with parchment paper, and grease parchment. Set aside.

In a large bowl, sift together flour, sugar, cocoa, baking soda and salt. Add eggs and oil, beat until combined. Mix in carrots. Pour batter into prepared pans.

Bake 30-35 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 

For frosting... In a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners' sugar, cocoa and vanilla until smooth. 

Level cake layers with a serrated knife. Place one layer on a serving plate; top with half the frosting. Repeat with remaining cake layer and frosting. Sprinkle with nuts and chocolate chips.

Source: Taste of Home Fall Baking Cookbook magazine