Ingredients
-
2
-
2
-
1/2
-
1
-
1/2
-
4
-
1 1/4
-
3
-
1
-
1/2
-
3 3/4
-
1/4
-
3
-
1/4
-
1/4
Directions
Chocolate Carrot Cake, Or cupcakes:-), Substitute for egg?, Sorry (for myself) that I made this cake as a take-to-work-&-share for my other half, but that’s the way it goes sometimes! So, I’ll just have to make this one again for right here, ’cause this really is A GREAT TASTING CAKE, & a wonderful change from the usual carrot cake, & that comes from someone who really, really enjoys a good carrot cake! [Tagged, made & reviewed for this month’s VIP in the Vegetarian/Vegan Recipe Swap 14]
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Steps
|
1
Done
|
In a Large Mixing Bowl, Combine Flour, Sugar, Cocoa, Baking Soda and Salt. |
|
2
Done
|
Add the Eggs, Oil and Carrots. |
|
3
Done
|
Beat Until Combined. |
|
4
Done
|
Pour Into Prepared 9x13, Cupcake Liners or 9 Inch Round Baking Pans. If Using 9-In. Round Baking Pans, Line With Waxed Paper, and Grease the Paper. |
|
5
Done
|
Bake at 350 Degrees For 25-30 Minutes, (less If Making Cupcakes). |
|
6
Done
|
Cool 10 Minutes Before Removing from Baking Pans to Wire Rack to Cool Completely. |
|
7
Done
|
Frosting: |
|
8
Done
|
in a Large Mixing Bowl, Combine Cream Cheese, and Butter. |
|
9
Done
|
Beat Until Smoooth and Fluffy. |
|
10
Done
|
Beat in the Powdered Sugar, Cocoa, and Vanilla Until Smooth. |
|
11
Done
|
If Using 9-Inch Rounds: |
|
12
Done
|
Place One Cake Layer on a Serving Plate and Spread With Half the Frosting. |
|
13
Done
|
Repeat Layers. |
|
14
Done
|
Sprinkle With Nuts and Chocolate Chips. |
