Recipe: Chocolate Carrot Cake with Cream Cheese Frosting (with chocolate chips and pecans)

CHOCOLATE CARROT CAKE

1 cup (4 oz.) coarsely chopped pecans
1 cup (2 sticks) butter, softened
1 1/4 cups granulated sugar
3/4 cup brown sugar
4 eggs
1 tablespoon vanilla
2 1/2 cups cake flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups shredded carrots (from 5 or 6 pared medium carrots)
2/3 cup semisweet chocolate chips
Cream Cheese Frosting (recipe follows)

Preheat the oven to 350 degrees F. Grease and flour two (9-inch) round cake pans or a 9-by-13-inch pan.

Toast the pecan pieces in a frying pan over medium-low heat, stirring frequently, until they begin to color and become fragrant, about 7 minutes. Pour out of the pan and set aside.

In the large bowl of an electric mixer, beat the 2 sticks of butter, gradually adding the granulated sugar and the brown sugar. Beat in the eggs, one at a time, and the tablespoon of vanilla.

Sift together the flour, cocoa powder, baking powder, baking soda and 1 teaspoon of cinnamon. Add to the egg mixture, beating until smooth.

Stir in the carrots, chocolate chips and pecans. Pour into the prepared pan(s).

Bake 35 to 45 minutes for two round pans or 40 to 50 minutes for a 9-by 13-inch pan. Cool completely before frosting.

CREAM CHEESE FROSTING

12 oz. cream cheese, softened (1 1/2 eight-ounce pkgs.)
1/4 cup (1/2 stick) butter, softened
1/2 teaspoon ground cinnamon
2 cups powdered sugar, sifted
1 teaspoon vanilla
1 tablespoon milk, as needed

In the small bowl of the electric mixer, beat together the cream cheese and the 1/2 stick of butter. Beat in the 1/2 teaspoon of cinnamon and the powdered sugar, adding the teaspoon of vanilla partway through. Add a bit of milk as needed for spreading consistency.

Makes 1 (2-layer, 9-inch) or 1 (13x9-inch) cake
Adapted from source: Knox News, July 22, 2002