Ingredients
3 cups finely shredded carrots2 cups sugar1-1/4 cups canola oil4 large eggs, room temperature2 cups all-purpose flour1/2 cup baking cocoa1 teaspoon baking soda1/2 teaspoon saltFROSTING:1 package (8 ounces) cream cheese, softened1/2 cup butter, softened3-3/4 cups confectioners’ sugar1/4 cup baking cocoa3 teaspoons vanilla extract1/4 cup chopped walnuts1/4 cup semisweet chocolate chips
Preparation
Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large bowl, beat the carrots, sugar, oil and eggs until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into carrot mixture until blended.
Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the confectioners’ sugar, cocoa and vanilla until smooth.
Place bottom layer on a serving plate; top with half of the frosting. Repeat with remaining cake layer. Sprinkle with nuts and chocolate chips.
