Chocolate Carrot Cake

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

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 degrees 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

Frosting the cake:
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

Recipe Summary:
Yield: 12-16 servings
Cook Time: 25-30min

Other recipes by Garden Gate B&B:
Pina Colada Muffins
Brunch Strata
Lemon Bundt Cake
Walnut Apple Oatmeal

Recipe Provided By:
Garden Gate B&B
Sturgeon Bay, WI

Detailed Listing | Website

Sturgeon Bay Bed and Breakfast Inns