Double-Glazed Chocolate Carrot Cake

---------------------------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. -----