Total Time
40mins
Prep 15 mins
Cook 25 mins

Or cupcakes:-)

Ingredients Nutrition

Directions

  1. In a large mixing bowl, combine flour, sugar, cocoa, baking soda and salt.
  2. Add the eggs, oil and carrots.
  3. Beat until combined.
  4. Pour into prepared 9x13, cupcake liners or 9 inch round baking pans. If using 9-in. round baking pans, line with waxed paper, and grease the paper.
  5. Bake at 350 degrees for 25-30 minutes, (less if making cupcakes).
  6. Cool 10 minutes before removing from baking pans to wire rack to cool completely.
  7. Frosting:.
  8. In a large mixing bowl, combine cream cheese, and butter.
  9. Beat until smoooth and fluffy.
  10. Beat in the powdered sugar, cocoa, and vanilla until smooth.
  11. If using 9-inch rounds:.
  12. Place one cake layer on a serving plate and spread with half the frosting.
  13. Repeat layers.
  14. Sprinkle with nuts and chocolate chips.
Most Helpful

5 5

Sorry (for myself) that I made this cake as a take-to-work-&-share for my other half, but that's the way it goes sometimes! So, I'll just have to make this one again for right here, 'cause this really is A GREAT TASTING CAKE, & a wonderful change from the usual carrot cake, & that comes from someone who really, really enjoys a good carrot cake! [Tagged, made & reviewed for this month's VIP in the Vegetarian/Vegan Recipe Swap 14]

5 5

I made this recipe as directed and divided the mix between 2 8"x8" pans (greased and lined) and baked at 175C fan forced and they took 40 minutes. I decorated one with slivered almonds and the other with milk chocolate and white chocolate chips. The DS took them to his recreation group as his birthday morning tea and they were thoroughly enjoyed and number of recipes copies of for people to take home but the big factor was no one could believe there was carrot in those cakes as they thought they were so moist and chocolaty, it was hard to believe. Thank you CoffeeB, made for Everyday a Holiday.