CHOCOLATE CHIP CARROT CAKE
AND CREAM CHEESE FROSTING

FOR THE CAKE:
1 1/4 cups butter, softened
2 cups white granulated sugar
3 eggs
2 1/2 cups flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
2 tbsp unsweetened cocoa powder
1/2 cup water
1 tbsp plus 1/2 tsp vanilla
2 cups shredded carrots
3/4 cup chopped nuts
3/4 cup chocolate chips
FOR THE CREAM CHEESE FROSTING:
6 to 8 oz cream cheese, room temperature
1 tsp grated orange peel
2 cups powdered sugar, measured and then sifted
2 to 3 tbsp milk

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease a 13x9-inch baking pan.

Cream 1 cup butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition; set aside.

Sift dry ingredients together; add to creamed mixture alternately with water and 1 tablespoon vanilla. Fold carrots, nuts and chips. Turn into prepared pan.

Bake for 45 minutes. Cool on rack in pan.

Frost cooled cake with Cream Cheese Frosting.

TO MAKE THE CREAM CHEESE FROSTING:
Cream the remaining 1/4 cup butter, cheese, the remaining 1/2 teaspoon vanilla, orange peel. Gradually mix in powdered sugar. Add milk gradually, thinning frosting to desired consistency.

Source: Recipes from a Kitchen Garden by Renee Shepherd and Fran Raboff