Chocolate Carrot Cake

Adapted from Cafe Brenda

For two 9 inch round cakes (I like to divide it in half and make one)

Mix together 1 1/3 cup whole wheat pastry flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

Melt 2 1/2 oz bittersweet chocolate chips in a bowl  (I do this in the microwave)

Meanwhile beat 3 eggs with 1 cup honey/agave/brown rice syrup
Add 2/3 cup canola oil
Add 2 tsp vanilla
zest of one lemon

Stir in the melted chocolate

Add 3/4 cup Kefir (or yogurt or buttermilk) to the wet

Stir the dry ingredients into the wet.

Fold in 1 cup+ grated carrots

Pour into buttered and floured pans. Bake at 350 for about 35 minutes

Frosting: Melt 2 1/2 oz bittersweet chocolate with 2 T of milk (or so) in the microwave.  Stir until smooth. Add powdered sugar until desired consistency.  Add more milk or powdered sugar until it is to your liking.  Spread on COOLED cake.

Delicious!