Gold Rush Carrot Cake
|Oil||1 1⁄2 Cup (24 tbs)|
|Sugar||1 2⁄3 Cup (26.67 tbs)|
|Flour||2 Cup (32 tbs)|
|Chocolate||1⁄3 Cup (5.33 tbs), ground|
|Baking soda||2 Teaspoon|
|Carrots||3 Cup (48 tbs), shredded|
|Walnuts||3⁄4 Cup (12 tbs), finely chopped|
Mix oil with sugar; add eggs one at a time, beating well after each addition.
Sift flour with Ground Chocolate, baking soda, cinnamon and salt.
Add dry ingredients to creamed mixture.
Mix in carrots and nuts.
Grease bottom of 9 by 13-inch cake pan.
Spread batter into pan.
Bake at 350°F for 45-50 minutes.
Cool 30 minutes.
Spread White Chocolate Frosting on warm cake.
Sprinkle with additional chopped nuts, or grated chocolate, if desired.