Chocolate Carrot Cake With Chocolate Cream Cheese Icing

By ctozzi

From Robin Hood Baker's 10th Anniversary 1992 booklet

Ingredients

• ICING:
• 4 eggs
• 2 cups (500 mL) sugar
• 1 cup (250 mL) CRISCO® Oil
• 4 squares Baker's UNSWEETENED chocolate, melted
• 2 cups (500 mL) All Purpose Flour
• 2 tsp (10 mL) baking powder
• 1 tsp (5 mL) baking soda
• 1/2 tsp (2 mL) salt
• 1 tbsp (15 mL) cinnamon
• 1/4 tsp (1 mL) nutmeg
• pinch of cloves
• 2 cups (500 mL) peeled carrots, grated
• 1 (19 oz/540 ml) can crushed pineapple, well drained
• 1 tsp (5 mL) vanilla
• 1/2 cup (125 mL) chopped walnuts or pecans
• 6 squares Baker's SEMI-SWEET chocolate, chopped
• 3 tbsp water
• 1 pkg (1 pkg) (250 g) cream cheese, softened
• 1 tsp (5 mL) vanilla
• 1 1/2 cups (375 ml) icing sugar, sifted

Preparation

Step 1

CAKE
Preheat oven 350°F (180°C). Grease and flour 10" (24 cm) bundt or tube pan. Beat eggs on medium speed of electric mixer until very frothy. Gradually add sugar, oil and melted chocolate, beating until light. Sift together flour, baking powder, baking soda, salt and spices. Add to egg mixture; mix well.

Combine carrots, pineapple, vanilla and nuts; add to batter and mix thoroughly. Pour into pan.

Bake for 50-60 minutes, or until toothpick inserted in middle comes out clean. Invert on rack and cool.

ICING:

Melt chocolate with water over hot water or in large microaveable bowl on HIGH 2 minutes. Stir until chocolate is completely melted and smooth. Cool to lukewarm. Add cream cheese and vanilla to chocolate; beat until well blended. Gradually beat in icing sugar until smooth. Spread on top of cake. Garnish with candied carrots or as desired.