A unique carrot cake recipe that is a huge hit in our home.
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CAKE: In a bowl, combine flour, cocoa, baking powder, cinnamon, baking soda, nutmeg and allspice; stir in walnuts, raisins and coconut.
In a large bowl, beat eggs; gradually blend in the brown and granulated sugars.
Add oil; beat in chocolate.
Stir in carrots.
Add flour mixture all at once, mixing just until evenly combined.
Line a greased 13 x 9-inch cake pan with parchment paper or waxed paper.
Grease the paper.
Pour the batter into the pan and bake in a 325 degree F oven for 35 to 40 minutes or until the top springs back when lightly touched and cake begins to pull away from the sides of the pan.
TO MAKE ICING: Meanwhile, in a bowl, beat cream cheese until light; beat in chocolate.
Gradually beat in the sugar; cover and chill in the refrigerator for 30 to 60 minutes or until spreadable.
Spread over the cooled cake and sprinkle on the finely chopped walnuts