Carrot cake has a dark side—and it’s divine! Cream cheese adds richness, while toasted nuts and cinnamon boost the flavor.
—DARLENE BRENDEN SALEM, OR
PREP: 20 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 16 SERVINGS
1 package dark chocolate cake mix (regular size)
4ounces cream cheese, softened
1 package (3.9 ounces) instant chocolate pudding mix
1 cup 2% milk
3eggs
1 teaspoon ground cinnamon
3cups shredded carrots
1 cup chopped walnuts, toasted, divided
2cans (16 ounces each) cream cheese frosting
1. In a large bowl, combine cake mix, cream cheese, pudding mix, milk, eggs and cinnamon; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in the carrots and 1/2 cup walnuts. Pour into three greased and floured 8-in. round baking pans.
2. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. Spread frosting between layers and over top and sides of cake. Sprinkle top with remaining walnuts. Store in the refrigerator.