Muffin, Scones and Cakes- Chocolate Carrot Cake

Wow I really hit the cookbook jackpot last week! There is a Salvation Army store about four blocks from my house and I pop in about once a week in hope that I will find some bargains. Usually I am disappointed. Their book and jewelry selection has really gone down in the last year. Las week we stopped in on the way back from the grocery store with only six dollars cash between us. I could not believe the amount of great cookbooks they had. Of course my husband had to go to the bank next door to the store to get more cash. But the best thing is that all hardcovers are only $1.50 and softcovers are less. Someone must have unloaded their collection. We got a bunch of Taste of Home annuals, Bon Appetit annuals, BHG annuals plus other assorted Reiman publications. These are all real nice hardcovers. Some of them have that new book cracking sound when you open them. We also got a Chicken Soup for the Soul Cookbook which I have not seen before. We also got a slow cooker book, Wok book and really too many more to mention. My husband said it was like having Christmas again. I like to make muffins and quick breads so I also picked out a little booklet Muffin Scones & Cakes. This is a recipe from that:

Chocolate Carrot Cake

1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
Pinch ground allspice
1/2 cup chopped walnuts
1/2 cup raisins
1/3 cup shredded coconut
3 eggs
1/4 cup packed brown sugar
1/2 cup oil
4 ounces milk chocolate, melted
3 cups shredded carrot
Icing
6 ounces cream cheese
3 ounces milk chocolate, melted
1 1/2 cups sifted powdered sugar
Stir together flour, cocoa powder, baking powder, soda, and spices. Stir in walnuts, raisins, and coconut. In a medium bowl whisk together eggs, brown sugar, and oil till well combined. Whisk in melted chocolate. Fold in shredded carrot. Fold into flour mixture. Pour batter into a greased and floured 9x9x2-inch baking pan. Bake in a 325 degree oven about 45 minutes or till a toothpick inserted in center comes out clea. Cool in pan on a wire rack. For icing, in a large bowl beat cream cheese till smooth. Beat in melted chocolate. Beat in sugar till smooth. Chill icing till cake is cool. Spread over cake. Garnish with carrot sliver, if desired. Cut into squares to serve.