chocolate carrot cake

By foodiva

Ingredients

• 2 cups all-purpose flour
• 1/2 cup cocoa
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon nutmeg
• 3 eggs
• 2 cups white sugar
• 3/4 cup vegetable oil
• 3/4 cup buttermilk
• 2 teaspoons vanilla extract
• 2 cups grated carrot
• 1 (8 oz.) can crushed pineapple, drained
• 2/3 cup finely chopped pecans
• 1 cup mini chocolate chips
• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 3/4 cup cocoa
• 1/4 teaspoon salt
• 2 teaspoons vanilla
• 2 1/2 to 3 cups powdered sugar
• 1/2 cup mini chocolate chips, for garnish (optional)

Preparation

Step 1

Preheat oven to 350 degrees. Generously grease 2 (9-inch) cake pans with non-stick baking spray.
In a medium bowl, whisk together flour, cocoa, baking soda, salt, cinnamon and nutmeg.
With an electric mixer, beat together eggs, sugar, oil, buttermilk and vanilla. Slowly add flour mixture, beating on low speed until well blended.
Stir in carrots, pineapple, pecans and chocolate chips.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on wire racks before turning out to cool completely.
While cakes cook, make the frosting. Beat cream cheese and butter with an electric mixer on high speed until light and fluffy.
Mix in salt, cocoa and vanilla until smooth. Add 2 cups of powdered sugar and mix well. Gradually mix in last 1/2 to 1 cup of powdered sugar until frosting reaches desired consistency (you may not use all of the powdered sugar).
Place on cake layer on a plate or platter and spread about 1 cup of frosting over top. Place second cake layer on top of the first and use remaining frosting to frost top and sides of cake. Sprinkle top with mini chocolate chips, if desired.