Chocolate Carrot Cake

Ingredients:

For the Cake:

• 2 cups all-purpose flour

• 1/2 cup unsweetened cocoa powder

• 1 1/2 tsp baking soda

• 1 1/2 tsp baking powder

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 1/2 tsp salt

• 1 cup sugar

• 1/2 cup brown sugar

• 3 large eggs

• 1 cup vegetable oil

• 2 tsp vanilla extract

• 2 cups finely grated carrots

• 1/2 cup crushed pineapple, drained

• 1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened

• 1/2 cup unsalted butter, softened

• 2 1/2 cups powdered sugar

• 1 tsp vanilla extract

Optional Topping:

• Orange-colored chocolate shavings or sprinkles

Instructions:

1. Prepare the Cake:

   • Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.

   • In a bowl, whisk flour, cocoa powder, baking soda, baking powder, cinnamon, nutmeg, and salt.

   • In another bowl, beat eggs, sugar, brown sugar, oil, and vanilla until smooth.

   • Stir in grated carrots and pineapple.

   • Add dry ingredients gradually and mix until just combined.

   • Fold in nuts if using.

   • Divide batter evenly into pans and bake for 30–35 minutes. Let cool completely.

2. Make the Frosting:

   • Beat cream cheese and butter until creamy.

   • Add powdered sugar gradually and mix until fluffy.

   • Add vanilla and beat again.

3. Assemble the Cake:

   • Layer and frost the cooled cakes with cream cheese frosting.

   • Sprinkle the top with orange-colored chocolate curls or sprinkles for a fun finish.

   • Chill for 30 minutes before slicing.