Chocolate Carrot Cake

• 3 cups finely shredded carrots
• 2 cups sugar
• 1-1/4 cups canola oil
• 4 large eggs
• 2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 3-3/4 cups confectioners' sugar
• 1/4 cup baking cocoa
• 3 teaspoons vanilla extract
• 1/4 cup chopped walnuts
• 1/4 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 350u0b0 for 25-30 minutes or until a toothpick inserted in 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.

carrots, sugar, canola oil, eggs, flour, baking cocoa, baking soda, salt, cream cheese, butter, sugar, baking cocoa, vanilla, walnuts, semisweet chocolate chips

Taken from www.tasteofhome.com/recipes/chocolate-carrot-cake/ (may not work)