Dark Chocolate Carrot Cake |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 16 |
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Carrot cake has a dark sideâand itâs divine! Cream cheese and shredded carrots in the batter keep the cake moist, while toasted nuts and cinnamon boost the flavor. âDarlene Brenden, Salem, Oregon Ingredients:
1 package dark chocolate cake mix (regular size) |
4 ounces cream cheese, softened |
1 package (3.9 ounces) instant chocolate pudding mix |
1 cup 2% milk |
3 eggs |
1 teaspoon ground cinnamon |
3 cups shredded carrots |
1 cup chopped walnuts, toasted, divided |
2 cans (16 ounces each) cream cheese frosting |
Directions:
1. In a large bowl, combine the cake mix, cream cheese, pudding mix, milk, eggs and cinnamon; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in carrots and 1/2 cup walnuts. Pour into three greased and floured 8-in. round baking pans.
2. Bake at 350° 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.
3. Spread frosting between layers and over top and sides of cake. Sprinkle top with remaining walnuts. Store in the refrigerator. Yield: 16 servings.
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