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Cocoa Carrot Cake


2 1/2 c. flour
3 tbsp. cocoa
1 tsp. cinnamon
1 tsp. nutmeg
4 eggs
1 tbsp. vanilla
4 sqs. (1 oz. each) semi-sweet chocolate, cut in sm. pieces
2 c. sugar
1 tsp. baking powder
1 tsp. mace
1 c. butter, softened
3 c. shredded carrots
1 c. coarsely chopped nuts


Sift flour, sugar, cocoa, baking powder, cinnamon, mace and nutmeg together. In large mixing bowl beat together butter and eggs. Add vanilla, carrots, and sifted ingredients. Beat 2 minutes on medium speed. Fold in cut up chocolate and walnuts - pour into 9 x 13 x 2 inch prepared pan. Bake 40-45 minutes at 350 degrees or until tests done.

In top of double boiler, over hot water, melt 4 squares semi-sweet chocolate. Stir in 2 tablespoons corn syrup, 1 teaspoon vanilla, 1/8 teaspoon almond extract, 1/8 teaspoon cinnamon, 1 cup powdered sugar and 2 tablespoons hot water. Mix until smooth. Spread over top of cake as soon as it comes out of oven.

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