chocolate chip carrot cake

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Chocolate Chip Carrot Cake

 

Recipe By :Recipes from a Kitchen Garden 1987 Shepherd and Raboff

Serving Size : 14 Preparation Time :0:00

Categories : Cakes Root Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup unsalted butter -- at room temperature

2 cups sugar

3 eggs

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice

2 tablespoons unsweetened cocoa powder

1/2 cup water

1 tablespoon vanilla

2 cups shredded carrots

3/4 cup chopped nuts

3/4 cup chocolate chips

 

Preheat oven to 350 degrees F.

 

Cream butter and sugar until light and fluffy. Add eggs one at a time, beating

well after each addition. Sift dry ingredients together; add to creamed mixture

alternately with water and vanilla. Fold in carrots, nuts, and chips. Turn into

a greased and floured 9- x13-inch pan. Bake for 45 minutes. Cool and top with a

Cream Cheese Frosting.

 

 

Reprinted online at

http://www.reneesgarden.com/recipes/chocolate_chip_carrot_cake.html

 

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Per Serving (excluding unknown items): 439 Calories; 22g Fat (44.2% calories

from fat); 6g Protein; 58g Carbohydrate; 3g Dietary Fiber; 76mg Cholesterol;

113mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 4

Fat; 2 1/2 Other Carbohydrates.

 

NOTES : An irresistible cake; be prepared to share this recipe!

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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