This cake is so moist!
Ingredients
3 cups finely shredded carrots
2 cups sugar
1-1/4 cups canola oil
4 eggs
2 cups all-purpose flour
1/2 cup baking cocoa
1 tsp baking soda
1/2 tsp salt
Frosting:
1 – 8 oz pkg cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners’ sugar
1/4 cup baking cocoa
3 tsp vanilla extract
1/4 cup chopped walnuts
1/4 cup semisweet chocolate chips
Directions
-Preheat oven at 350°.
-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 for 25-30 minutes.
-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 the bottom layer on a serving plate.
-Top with half of the frosting.
-Repeat with remaining cake layer.
-Sprinkle with nuts and chocolate chips.
If you have a recipe that you would like to share with exploreJeffersonPA.com readers, send it to info@explorejeffersonpa.com with the subject: Jefferson County Recipe of the Day.
Copyright © 2024 EYT Media Group, Inc. All rights reserved. Any copying, redistribution or retransmission of the contents of this service without the express written consent of EYT Media Group, Inc. is expressly prohibited.
