CHOCOLATE CARROT CAKE

Chocolate Carrot Cake image

An all-time favorite cake gets a chocolatey twist, topped with classic cream cheese frosting.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h5m

Yield 12

Number Of Ingredients 8

Ingredients

1 box Betty Crocker™ Super Moist™ Cake Mix Chocolate Fudge
Water, vegetable oil and eggs called for on cake mix box
2 teaspoons ground cinnamon
3 cups shredded peeled carrots (5 medium)
1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla
1 1/2 cups powdered sugar

Steps:

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
In large bowl, make cake mix as directed on box. Beat in cinnamon. Stir in carrots. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
In large bowl, beat cream cheese and butter with electric mixer on medium-high speed until smooth. Beat in vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Spread on top of cake. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining cake.

Nutrition Facts : Calories 410, Carbohydrate 48 g, Cholesterol 80 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 32 g, TransFat 0 g