I have taken some time off from blogging. One reason is the loss of a friend I met online and also because we have been so busy and I found myself quite stressed.
I thought to atone for my absence, I would give you a delicious and very easy recipe. That’s a pretty good deal, isn’t it? The recipe is for Chocolate Carrot Cake.
1 package Devil’s Food Cake mix
1 package chocolate pudding
4 oz. Cream cheese
1 cup milk
1 tsp. Cinnamon
3 cups grated carrot
1/2 cup chopped walnuts
Heat oven to 350 degrees. (F) Place walnuts on small cookie sheet and bake in oven for 5 minutes. Remove to cool. ! Meanwhile, place cake mix, pudding, cream cheese, milk, eggs, and cinnamon in large mixing bowl. Mix on low speed until blended, then turn to high speed for 2 minutes. Add carrot and mix until well-blended. Divide batter into two well-greased cake pans and bake about 30 minutes. Let cake cool in pans for 20 minutes, then remove.
For icing, the recipe calls for:
12 oz. Cream cheese
3/4 cup butter
2 teaspoons vanilla extract
6 cups powdered sugar
*NOTE: I made the icing as given and it was far too much. If you cut the recipe in half, it would probably be enough.
After placing cake on plate, spread some frosting on, then place the chopped walnuts on the frosting. Place the other layer on top and frost cake. Refrigerate until served.
This recipe is so easy because of the cake mix and pudding. The carrots add texture and moisture that is unbeatable!