Carot chocolate cake

TOTAL TIME: Prep: 35 min. Bake: 25 min. + cooling

MAKES: 12-16 servings

Ingredients

• 1 1/2 cups finely shredded carrots
•   1cups sugar
• 1/2 cup canola oil
•   2 eggs or 2 tbsp ground flaxseed whisked in 6 tbsp water
• 1 cup all-purpose flour
• 1/4 cup baking cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• FROSTING:
• 1/2 package (4 ounces) cream cheese, softened
• 1/4 cup butter, softened
• 1 3/4 cups confectioners' sugar
• 1/8 cup baking cocoa
• 1 1/2 teaspoons  Pure Vanilla Extract
• 1/8 cup chopped walnuts
• 1/8 cup semisweet chocolate chips
•  
•  
• 1. 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.
  2. 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.
  3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, cocoa and vanilla until smooth.
  4. Place bottom layer on a serving plate; top with half of the frosting. Repeat with remaining cake layer. Sprinkle with nuts and chocolate chips. Yield: 6 servings.