Instructions: How to Prepare Cake:
1. Preheat the oven to 350 F. Butter the sides and bottom of two 9 x 2-inch round cake pans.

2. Sift together the flour, sugar, cocoa, salt, baking powder, and baking soda. In a mixer, using the paddle attachment, beat the eggs, orange zest, and vegetable oil together until combined. Slowly add the flour mixture at low speed and mix until just combined. Remove the bowl and fold in the carrots. Scrape the mixture evenly into prepared pans and bake the cakes for 45 minutes or until a toothpick inserted in the middle comes out clean. Completely cool cakes on wire rack before removing from pans.

How to Prepare Filling:
1. In an electric mixer using the paddle attachment, beat the cream cheese, butter, and zest at low speed until creamy.

2. Add the vanilla and confectioners sugar and continue beating until smooth, scraping down the sides of the bowl occasionally.

3. Fold in the chocolate chips.

How to Prepare Frosting:
1. In an electric mixer using the paddle attachment, cream the butter, cocoa powder, and salt on low speed until combined.

2. Add the sugar, half and half, and vanilla and mix on low speed.

3. Scrape down the sides of the bowl and continue beating on high speed until light and fluffy.

4. If frosting seems too thin, add more of the confectioners sugar one tablespoon at a time.

Chocolate Orange Carrot Cake With Chocolate Chip Cream Cheese Filling and Fudge Frosting

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