Chocolate Carrot Cake

Lynnda Cloutier


A good way to get your kids to eat their veggies!

pinch tips: How to Grease a Pan




2 cups flour
1/2 cup chopped walnuts
1/2 cup raisins
1/3 cup unsweetened cocoa powder
1 t. ground cinnamon
1 t. baking powder
1/2 t. baking soda
1/2 t. ground ginger
1/4 t. salt
5 oz. milk chocolate, grated
3 large eggs
3/4 cup firmly packed dark brown sugar
1/2 cup vegetable oil
3 cups finely shredded carrots


6 oz. milk chocolate chopped
8 oz. cream cheese, softened
2 cups powdered sugar

Directions Step-By-Step

For the cake, preheat oven to 350. Butter and flour a 13 x 9 inch baking pan. Mix flour, walnuts, raisins, cocoa, cinnamon, baking powder, baking soda, ginger and salt in large bowl. Melt chocolate in double boiler over barely simmering water. Set aside to cool. Beat eggs, sugar and oil in large bowl with mixer at medium speed until creamy. With mixer at low speed, gradually beat in dry ingredients, alternating with the chocolate and carrots. Spoon batter into prepared pan. Bake until toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool cake completely in the pan on a wire rack. For the frosting, melt the chocolate in a double boiler over barely simmering water. set aside to cool. With mixer at medium speed, beat cream cheese and powdered sugar in large bowl. Beat in melted chocolate. Spread cake with frosting. Serves 8 to 10
The golden book of chocolate

About this Recipe

Course/Dish: Cakes, Chocolate