Chocolate Carrot Cake with Chocolate Cream Cheese Icing

Recipe by Irmgard
READY IN: 1hr
SERVES: 12-16
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Let cool.
  • 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.
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