Thursday, May 10, 2012

Chocolate Chip Carrot Cake

 Daniel's dad made this cake for us oh so long ago.  I loved it!  It's moist, chocolatey, and may just be the best carrot cake in the world.  (My Aunt Lorraine made an equally delicious carrot cake for our wedding reception.  It had pineapple!)  He gave me the recipe and I'm not sure where it comes from...  I adapted it a tiny bit to include whole wheat flour instead of white.  

1 1/2 c. whole wheat flour
3/4 c. sugar
1/2 c. packed brown sugar
1 1/4 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 eggs
3/4 c. vegetable oil
1 1/2 tsp. vanilla
2 c. grated carrots
12 oz. package semi-sweet chocolate mini chips
frosting: bring ingredients to room temperature and mix together. 
2 8 oz. packages cream cheese
1/4 c. butter
1 c. powdered sugar
1 tsp. vanilla

Cake:  Combine flour, sugar, brown sugar, baking soda, cinnamon and salt.  Beat eggs, oil and vanilla in a separate bowl.  Add to dry ingredients.  Stir in carrots and mini chocolate chips.  Pour into greased and floured 9 x 13 inch pan.  Bake at 350 degrees F. 35-40 minutes.  Cool and top with cream cheese   

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