Chocolate Carrot Cake With Chocolate Cream Cheese Icing - cooking recipe

Ingredients

CAKE
1 1/2 cups sifted all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon nutmeg
1 pinch allspice
1/2 cup chopped walnuts, toasted
1/2 cup raisins
1/3 cup sweetened flaked coconut
3 eggs
3/4 cup packed brown sugar
3/4 cup granulated sugar
3/4 cup vegetable oil
4 ounces semisweet chocolate, melted
3 cups grated carrots
ICING
1/2 lb cream cheese
1/4 lb semisweet chocolate, melted
2 cups sifted icing sugar

Preparation

CAKE: In a bowl, combine flour, cocoa, baking powder, cinnamon, baking soda, nutmeg and allspice; stir in walnuts, raisins and coconut.
In a large bowl, beat eggs; gradually blend in the brown and granulated sugars.
Add oil; beat in chocolate.
Stir in carrots.
Add flour mixture all at once, mixing just until evenly combined.
Line a greased 13 x 9-inch cake pan with parchment paper or waxed paper.
Grease the paper.
Pour the batter into the pan and bake in a 325 degree F oven for 35 to 40 minutes or until the top springs back when lightly touched and cake begins to pull away from the sides of the pan.
Let cool.
TO MAKE ICING: Meanwhile, in a bowl, beat cream cheese until light; beat in chocolate.
Gradually beat in the sugar; cover and chill in the refrigerator for 30 to 60 minutes or until spreadable.
Spread over the cooled cake.