-
1
CAKE: In a bowl, combine flour, cocoa, baking powder, cinnamon, baking soda, nutmeg and allspice; stir in walnuts, raisins and coconut.
-
2
In a large bowl, beat eggs; gradually blend in the brown and granulated sugars.
-
3
Add oil; beat in chocolate.
-
4
Stir in carrots.
-
5
Add flour mixture all at once, mixing just until evenly combined.
-
6
Line a greased 13 x 9-inch cake pan with parchment paper or waxed paper.
-
7
Grease the paper.
-
8
Pour the batter into the pan and bake in a 325 degree F oven for 35 to 40 minutes or until the top springs back when lightly touched and cake begins to pull away from the sides of the pan.
-
9
Let cool.
-
10
TO MAKE ICING: Meanwhile, in a bowl, beat cream cheese until light; beat in chocolate.
-
11
Gradually beat in the sugar; cover and chill in the refrigerator for 30 to 60 minutes or until spreadable.
-
12
Spread over the cooled cake.
