Food
Dom’s Chocolate Carrot Cake
By Yankee Magazine|May 10 2006|
Ingredients
8 eggs
4 cups sugar
1 cup vegetable oil
1 teaspoon salt
2 cups flour
1 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
4 cups grated carrots
1/2 cup raisins
1 cup chopped nuts
Instructions
Preheat oven to 325 degrees. Beat eggs and sugar. Gradually add the oil.
Sift dry ingredients and stir into the egg mixture. Add carrots, raisins and nuts – mix well. Pour into 10-inch cake pans. Bake 1 hour.
2 cups powdered sugar
2 cups cream cheese
2 teaspoons vanilla extract
1 pound white chocolate, melted and cooled
Cream the butter and sugar in a medium bowl. Add the cream cheese a little at a time. Mix in the vanilla and the white chocolate. Frost cake after cooled!
Just ran across this old recipe. This is sooo good – chocolaty and does not taste like carrot cake if you leave out the raisins. It makes a large amount of batter, so I use one 9×13″, plus one 9″ round or square pan for giving away. I used a G-F flour mix, and I tried sprinkling the nuts on top instead and it worked great. The frosting is delicious. Everyone loved it.