1 1/2 c. flour
3/4 c. cocoa
1 1/2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. chopped pecans, toasted
1/2 c. raisins
1/3 c. sweetened coconut flakes
3/4 c. brown sugar
2/3 c. granulated sugar
3/4 c. vegetable oil
4 oz. semisweet or bittersweet chocolate -- melted
3 c. grated carrots
Preheat oven to 350 deg. Toast pecans
on baking sheet for 7-10 min. or until fragrant and lightly browned.
In a med. bowl combine flour, cocoa, baking powder, baking soda, and spices.
Stir in nuts, raisins and coconut. In a large bowl, beat eggs;
blend in sugars gradually and add oil. Beat in melted chocolate.
Stir in carrots. Add flour mixture
all at once, mixing just until evenly combined.
Grease and flour, or line with waxed paper, a 9 x 13 pan.
Pour batter into pan, and bake for 35-40 min. or until cake springs back when touched in the middle and a tooth pick comes out clean. Let cool.
Chocolate Cream Cheese Frosting
8 oz. cream cheese
4 oz. semisweet or bitter, sweet chocolate melted
2 c. icing sugar
In a med. bowl, beat cream cheese until light and fluffy. Beat in chocolate. Slowly beat in powdered sugar. Cover and chill about 30 min. -1 hour or until spreadable. Spoon over cooled cake.