Submitted by Jenn Morgan
Cake:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp each ginger, allspice, nutmeg (optional)
1 tbsp cocoa
3 eggs
1 cup sour cream or plain Greek yoghurt
1 1/4 cups granulated sugar
1 tsp vanilla extract
3/4 cup melted butter, cooled to room temperature
1 1/2 cups grated carrots
1/4 cup semi-sweet chocolate chips
Icing (optional)
2 cups icing sugar
2 tbsp cocoa
1 tbsp butter, softened
2 tbsp milk (varies depending on desired consistency)
Directions:
Cake: Preheat oven to 350*. Grease or spray 13x9 baking pan (if you want a could layered cake, grease two 8" round cake pans). In a small bowl, combine flour, baking powder, cinnamon, spices, and cocoa with a whisk. In a large bowl, beat eggs, sour cream, sugar and vanilla on high until frothy. Add melted butter and continue to mix on high. Gently fold in dry ingredients; once mixed, fold in carrots and chocolate chips. Pour batter into baking pan and bake in middle rack of oven for 30-35 minutes. Check centre with toothpick to ensure it is cooked through. Cool on a wire baking rack.
Icing: Once cake is completely cooled, whisk together icing sugar and cocoa. Add butter and milk and mix on low speed until smooth. Spread over cake to desired thickness.