Easy Dark Chocolate Carrot Cake
"Originally from a Taste of Home Magazine. Not that I don't like the great taste of regular carrot cake, but this cake adds another fantastic twist to an original. See if you don't agree. Note - the frosting for this cake is canned, so feel free to use your own home-made cream cheese frosting which is better. :-)"
Original is 16 servings
Ingredients
Nutritional
- Serving Size: 1 (121.9 g)
- Calories 417.9
- Total Fat - 28.1 g
- Saturated Fat - 10 g
- Cholesterol - 71.5 mg
- Sodium - 406.6 mg
- Total Carbohydrate - 37.3 g
- Dietary Fiber - 3.4 g
- Sugars - 19.8 g
- Protein - 8.4 g
- Calcium - 77.3 mg
- Iron - 5.3 mg
- Vitamin C - 1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine cake mix, cream cheese, pudding mix, milk, eggs and cinnamon in a large bowl and beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Step 2
Stir in carrots and 1/2 cup walnuts.
Step 3
Pour into three greased and floured 8 inch round baking pans.
Step 4
Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Step 5
Cool for 10 minutes before removing from pans to wire racks to cool completely.
Step 6
Spread frosting between layers and over top and sides of cake. Sprinkle remaining walnuts on top.
Step 7
Keep stored in refrigerator
Tips
No special items needed.
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