Carrot Cake with Chocolate Frosting

Venus Volare
March 07, 2013
34

Real carrots for picky kids and grown-ups.

12
1 1/4 cups baby carrots
1 cup vegetable oil (safflower or soy oil can be used)
4 eggs
1 tbs vanilla extract
2 cups sugar
2 cups flour
1 tbs baking powder

CHOCOLATE FROSTING
1/4 cup milk
2 tbs unsalted butter
5 tbs sugar
2 tbs baking cocoa
Heat Oven to 350 F. Cut the baby carrots in small pieces. In blender combine the carrots, oil, eggs, vanilla and sugar. Blend on high speed for 3-4 minutes or until smooth. In a bowl pour the mixture then add flour gradually stirring with a whisk. Finally add the baking powder stirring gently. Pour the batter in a greased and floured 9"x 13" pan. Bake for 30 minutes or until toothpick inserted in center comes out clean. FROSTING DIRECTIONS: Place all the ingredients in a sauce pan. Cook in medium heat stirring constantly until creamy. Spread the frosting over the cake. Let it cool and serve.
Nutritions

Calories
265

Sodium
36mg
1% DV

Fat
3g
5% DV

Protein
4g
8% DV

Carbs
58g
19% DV

Fiber
2g
8% DV
Baked