Cake Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 cup cocoa powder
- 1/2 tsp. cinnamon
- A pinch of Allspice
- 1/2 tsp. baking soda
- Pinch of salt
- 3 large eggs
- 1/2 cup coconut oil
- 1/4 cup sour cream
- 1 Tblsp. vanilla extract
- 1 1/2 cups shredded carrots
- 1/2 cup raisins
- 1 cup Hershey bar chopped.
Frosting
- 8 oz. package cream cheese softened
- 1/4 cup butter softened
- 2 tsp. vanilla extract
- 2 tbsp. cream
- 1 1/2 cups powdered sugar
- 1/4 cup cocoa powder
- Pinch of salt
- In a large bowl, stir together flour, sugar, cocoa powder, cinnamon, allspice, baking soda, and salt.
- Add eggs, oil, vanilla, and carrots, stirring until just combined.
- Fold in chocolate chips & raisins.
- Spread batter evenly in a 9×13″ pan.
- Bake at 350 degrees for about 25 minutes, or until a toothpick inserted comes out clean.
- Remove to a wire rack to cool. I then put it into the fridge.
- Meanwhile, prepare chocolate cream cheese frosting.
For chocolate cream cheese frosting:
- In a large mixing bowl, beat cream cheese and butter until smooth and creamy.
- Beat in vanilla and cream.
- Add powdered sugar and cocoa powder, beating until thick and creamy. Add additional powdered sugar and heavy cream, as needed.
I spread the frosting on the refridgerated cake. Whip cream or nuts on top as desired.
I make this cake in the video below: