Dark Chocolate Carrot Cake

This Dark Chocolate Carrot Cake is just divine! Serve this wonderful cake on your dessert table this Easter or anytime of year!

1 18.25 oz. dark chocolate cake mix

4 oz. cream cheese, softened

1 3.9 oz. package instant chocolate pudding mix

1 cup milk

3 eggs

1 tsp. ground cinnamon

3 cups shredded carrots

1 cup chopped walnuts, toasted, divided

Cream Cheese Frosting recipe

In a large bowl, combine cake mix, cream cheese, pudding, milk, eggs and cinnamon, beat on low speed of electric mixer for 30 seconds.

Beat on medium speed for 2 minutes. Stir in carrots and 1/2 cup walnuts.

Pour into three greased and floured 8 inch round baking pans.

Bake at 350 degrees 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.

Spread frosting between layers and over top and sides of cake.

Sprinkle the top with remaining walnuts.

Store in the refrigerator.

Serves 16

 

 

 

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