posted by Southern 10-05-98 6:45 AM
CHOCOLATE CARROT CAKE
2 cups all-purpose flour
2 cups granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
4 large eggs
1-1/2 cups canola oil
4 medium carrots, shredded coarsely (about 2 cups)
1 cup chopped pecans (optional)
1/4 cup sifted confectioner's sugar (optional)
Preheat oven to 350 °F. Grease and flour a Bundt pan. Sift together flour, sugar, cocoa, salt, and baking powder
and soda. Use an electric mixer to beat eggs and oil on low speed until combined well.
Add flour mixture. Beat until just combined. Stir in carrots. Pour batter into Bundt pan. Bake cake until a tester comes out clean (about 50 minutes) in the middle of oven. Remove pan from oven and cool on rack for 10 minutes, then invert onto rack and cool completely. Sprinkle with confectioner's sugar, if desired. Serves 6 to 8
SOURCE: Gourmet, September 1995, modified by Ruth Reingold.
(http://www.staff.uiuc.edu/~ruthrein/recipes/desserts/choccarr.html)