500 ml all purpose flour 2 cup
150 ml cocoa powder 2/3 cup
10 ml baking powder 2 tsp
5 ml baking soda 1 tsp
5 ml cinnamon 1 tsp
5 ml nutmeg 1 tsp
2 ml salt 1/2 tsp
2 ml ground cloves 1/2 tsp
4 eggs
250 ml brown sugar 1 cup
250 ml vegetable oil 1 cup
175 ml applesauce 3/4 cup
125 ml sugar 1/2 cup
750 ml carrots, grated 3 cup
150 ml raisins 2/3 cup
CHOCOLATE CREAM CHEESE FROSTING
175 g semisweet chocolate, coarsely chopped 6 oz
250 g cream cheese, softened 8 oz
50 ml milk 1/4 cup
50 ml icing sugar 1/4 cup
In large bowl; combine first 8 ingredients. In separate bowl; beat together eggs, brown sugar, oil, applesauce and sugar. Stir into dry ingredients and beat for 1 minute. Stir in carrots and raisins. Spoon into paper-lined muffin cups. Bake in preheated 350 F (180 C) oven for 20 to 25 minutes or until done. Cool and spread with chocolate cream cheese icing.
CHOCOLATE CREAM CHEESE ICING:
Melt chocolate over hot water. Let cool to room temperature. (Note: this step is important; chocolate and cream cheese must be at room temperature before combining.)
In medium bowl; beat cream cheese with milk at medium speed for 30 seconds or until blended. Add chocolate and icing sugar. Beat at low speed for 1 1/2 to 2 minutes or until smooth and creamy.
Serves 12