---------- Recipe via Meal-Master (tm) v8.05
  
       Title: DOUBLE-GLAZED CHOCOLATE CARROT CAKE
  Categories: Cakes
       Yield: 14 Servings
  
 ---------------------------DOTTIE CROSS   TMPJ72B---------------------------
       2 c  All-purpose flour
       1 c  Granulated sugar
     2/3 c  Unsweetened cocoa powder
       1 tb Grated orange peel
       2 ts Baking soda
   1 1/2 ts Ground cinnamon
     1/2 ts Freshly grated nutmeg
   1 1/3 c  Vegetable oil
       4 lg Eggs
     1/2 c  Orange juice
       2 md Carrots,shredded* 1 1/2 cups
       1 c  Raisins
       1 c  Walnuts, chopped
 
 -----------------------------CREAM CHEESE GLAZE-----------------------------
       3 oz Cream cheese, softened
     1/4 c  Powdered sugar
       3 tb To 4 T. milk
     1/2 ts Vanilla extract
       2 tb Unsweetened cocoa powder
  
   Heat oven to 350~F; grease 10-cup fluted tube pan, preferable Teflon
   coated.  In large bowl combine flour, sugar, cocoa powder, grated orange
   peel, baking soda, cinnamon, nutmeg,oil, eggs, and orange juice; with
   electric mixer at low speed, beat just until blended. Increase speed to
   medium; beat 2 minutes until blended and smooth. Stir in carrots, raisins,
   and chopped walnuts.  Pour batter into prepared pan; bake 45-50 minutes
   until wooden pick inserted in center comes out clean. Cool cake in pan on
   wire rack 15 minutes; remove from pan to rack to cool completely.
   Meanwhile, in medium size bowl mix at medium speed, beat cream cheese,
   powdered sugar, 2 tablespoons milk and vanilla until blended and smooth;
   remove 1 tablespoon to small bowl. To mixture in medium bowl, add cocoa
   powder and remaining 1-2 tablespoons milk; beat until smooth and of proper
   consistency for glazing.  Spoon chocolate glaze over top of cooled cake so
   glaze drips randomly down sides; drizzle plain glaze over chocolate to
   serve.
  
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