Chocolate Carrot Cake With Chocolate Cream Cheese Icing Recipe
A unique carrot cake recipe that is a huge hit in our home.
1 1/2 cups sifted all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon nutmeg
1 pinch allspice
1/2 cup chopped walnuts, toasted
1/2 cup raisins
1/3 cup sweetened flaked coconut
3/4 cup packed brown sugar
3/4 cup granulated sugar
3/4 cup vegetable oil
4 ounces semisweet chocolate, melted
3 cups grated carrots
1/2 lb cream cheese
1/4 lb semisweet chocolate, melted
2 cups sifted icing sugar
1/2 cup finely chopped walniuts *optional
CAKE: In a bowl, combine flour, cocoa, baking powder, cinnamon, baking soda, nutmeg and allspice; stir in walnuts, raisins and coconut.
In a large bowl, beat eggs; gradually blend in the brown and granulated sugars.
Add oil; beat in chocolate.
Stir in carrots.
Add flour mixture all at once, mixing just until evenly combined.
Line a greased 13 x 9-inch cake pan with parchment paper or waxed paper.
Grease the paper.
Pour the batter into the pan and bake in a 325 degree F oven for 35 to 40 minutes or until the top springs back when lightly touched and cake begins to pull away from the sides of the pan.
TO MAKE ICING: Meanwhile, in a bowl, beat cream cheese until light; beat in chocolate.
Gradually beat in the sugar; cover and chill in the refrigerator for 30 to 60 minutes or until spreadable.
Spread over the cooled cake and sprinkle on the finely chopped walnuts