Gold Rush Carrot Cake

• CAKE
• 1 1/2 cups oil
• 1 2/3 cups sugar
• 4 eggs
• 2 cups flour
• 1/3 cup Ghiradelli Ground Chocolate
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 3 cups shredded carrots (packed)
• 3/4 cup ground walnuts
• FROSTING
• 3 cups powdered sugar, sifted
• 1 package (3 oz.) cream cheese, softened
• 3 tablespoons half and half
• 2 teaspoons vanilla
• 1/8 teaspoon salt
• 4 oz sweet chocolate
• 2 tablespoons butter

1. CAKE
2. Mix oil with sugar, add eggs one at a time, beating well after each addition. Sift flour with Ground Chocolate, baking soda, cinnamon and salt. Add dry ingredients to creamed mixture. Mix in carrots and nuts. Grease bottom of 9 x 13 inch cake pan. Spread batter into pan. Bake at 350 degrees for 45 - 50 minutes. Cool 30 minutes. Spread Chocolate Frosting on warm cake. Sprinkle with additional chopped nuts, or grated chocolate, if desired.
3. FROSTING
4. In mix, blend sifted powdered sugar, cream cheese, half and half, vanilla and salt. In double boiler, melt chocolate with butter over 1-inch simmering water. Add to creamed mixture. Beat until smooth. Spread on Gold Rush Carrot Cake.

cake, oil, sugar, eggs, flour, ghiradelli ground chocolate, baking soda, cinnamon, salt, carrots, ground walnuts, frosting, powdered sugar, cream cheese, vanilla, salt, sweet chocolate, butter

Taken from www.epicurious.com/recipes/member/views/gold-rush-carrot-cake-50006057 (may not work)