Chcoclate Carrot Cake

• 2c. Flour
• 1 c. Sugar
• 1c. Canola Oil
• 1/4 c. Apple Juice
• 1/4c. Cocoa
• 2 tsp. Baking soda
• 1 tsp. Salt
• 1 tsp. Cinnamon
• 1 tsp. Vanilla
• 4 Eggs
• 2c. Shredded coconut
• 2 c. Shredded carrots
• Cream Cheese Icing
• 12 ounces Cream Cheese
• 9 T. Soft butter
• 1 _ tsp vanilla extract
• 4 - 4 _ c. confectioners sugar

1. Preheat oven to 350 degrees Fahrenheit. Grease and flour a tube cake pan.
2. Sift dry ingredients into one bowl together: Flour, cocoa, baking soda, salt, and cinnamon.
3. In a larger bowl beat eggs until frothy; beat in sugar and then add oil, apple juice and vanilla. Blend well.
4. Gradually blend in the dry ingredients to the egg mixture, and then gently stir in shredded coconut and carrots.
5. Pour into the cake pan and spread evenly around the center.
6. Bake for about 55minutes. Do the dry toothpick test into the deepest part of the cake. If it comes out clean then it's done!
7. Let cool in pan for a few minutes then transfer to a plate. Let cool completely. Spread with cream cheese icing and enjoy.
8. Cream Cheese Icing:
9. Combine the ingredients and beat until smooth and creamy.

flour, sugar, canola oil, apple juice, cocoa, baking soda, salt, cinnamon, vanilla, eggs, coconut, carrots, cream cheese icing, cream cheese, butter

Taken from www.epicurious.com/recipes/member/views/chcoclate-carrot-cake-50073965 (may not work)