Chocolate Carrot Cake

INGREDIENTS

cake:
3 cups finely shredded carrots
2 cups sugar
1-¼ cups oil
4 eggs
2 cups flour
½ cup cocoa
1 teaspoon baking powder
½ teaspoon salt
FROSTING:
1 package (8 ounces) cream cheese, softened
½ cup butter, softened
3-¾ cups icing sugar
¼ cup cocoa
3 teaspoons vanilla essence
¼ cup chopped walnuts
¼ cup semisweet chocolate chips

METHOD

Line two . 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. Sift the
flour, cocoa, baking powder and salt; gradually beat
into carrot mixture until blended.
Pour into prepared pans. Bake at 180 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.

For frosting, in a large bowl, beat cream cheese and
butter until fluffy. Beat in the 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. 

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