Chocolate Carrot Cake with Cream Cheese Frosting

Author: The Caldwells // Category:
2 cups all-purpose flour
2 cups sugar
1/2 cup baking cocoa
1 teaspoon baking sod
1/2 teaspoon salt
4 eggs
1 1/4 cups vegetable oil
3 cups finely shredded carrots

Line two 9-inch round baking pans with wax 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 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 completely.

1/2 cup unsalted butter, cut into 2-tablespoon pieces
Two packages (8 ounces each) cream cheese
4 cups confectioners sugar
1 tablespoon + 1 teaspoon pure vanilla extract
1/4 cup chopped walnuts
1/4 cup semisweet chocolate chips

In a large mixing bowl, beat the butter until soft. Add the cream cheese and beat until blended and smooth. Blend in the sugar and vanilla. Place one cake layer on a serving plate; spread with half of the frosting. Repeat layer. Sprinkle with nuts and chocolate chips.

Yields: 12-16 servings

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