Chocolate Carrot Cake

Ingredients
3 cups finely shredded carrots
2 cups sugar
114 cups canola oil
4 large eggs room temperature
2 cups allpurpose flour
12 cup baking cocoa
1 teaspoon baking soda
12 teaspoon salt
frosting
1 package 8 ounces cream cheese softened
12 cup butter softened
334 cups confectioners sugar
14 cup baking cocoa
3 teaspoons vanilla extract
14 cup chopped walnuts
14 cup semisweet chocolate chips
Directions
Line two 9in. round baking pans with waxed paper grease the paper and set aside. In a large bowl beat the carrots sugar oil and eggs until well blended. Combine the flour cocoa baking soda and salt gradually beat into carrot mixture until blended.

Pour into prepared pans. Bake at 350 for 2530 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting in a large bowl beat cream cheese and butter until fluffy. Beat in the confectioners sugar cocoa and vanilla until smooth.
Place bottom layer on a serving plate top with half of the frosting. Repeat with remaining cake layer. Sprinkle with nuts and chocolate chips.
Nutrition Facts
1 piece 578 calories 31g fat 10g saturated fat 84mg cholesterol 276mg sodium 72g carbohydrate 54g sugars 2g fiber 6g protein.