Description
A delightful twist on a classic, this easy chocolate carrot cake combines the moistness of traditional carrot cake with a hint of rich chocolate, all crowned with a luscious, tangy cream cheese frosting. It’s a surprisingly simple cake to make, perfect for any occasion.
Ingredients
Scale
- For the Cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1 cup vegetable oil (or other neutral oil)
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots (about 3–4 medium carrots)
- 1/2 cup chocolate chips (optional, mini chocolate chips work well)
- 1/2 cup chopped walnuts or pecans (optional)
- For the Cream Cheese Frosting:
- 8 ounces (1 block) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4–5 cups powdered sugar (confectioners’ sugar), sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or cream (if needed for consistency)
Instructions
- For the Cake:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or two 8-inch round cake pans.
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, salt, cinnamon, and nutmeg (if using).
- In a separate medium bowl, whisk together the vegetable oil, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix with a spoon or spatula until just combined. Do not overmix.
- Fold in the grated carrots, chocolate chips (if using), and chopped nuts (if using) until evenly distributed.
- Pour the batter into the prepared baking pan(s) and spread evenly.
- Bake for 30-35 minutes for a 9×13 inch cake, or 25-30 minutes for round cakes, or until a wooden skewer inserted into the center comes out clean.
- Remove from oven and let the cake cool completely in the pan(s) on a wire rack before frosting.
- For the Cream Cheese Frosting:
- In a large bowl, using an electric mixer, beat the softened cream cheese and softened butter together until smooth and creamy.
- Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated, then increasing to medium speed until smooth.
- Add the vanilla extract and beat until light and fluffy. If the frosting is too thick, add milk or cream one tablespoon at a time until desired consistency is reached.
- Once the cake is completely cooled, spread the cream cheese frosting evenly over the top (and sides if using round layers).
- Optionally garnish with extra chopped nuts, a sprinkle of cocoa powder, or a few chocolate shavings.
- Store cake in an airtight container in the refrigerator.
Notes
- Ensure carrots are finely grated for the best texture in the cake.
- Make sure cream cheese and butter are softened to room temperature for a smooth, lump-free frosting.
- Sifting powdered sugar for the frosting is highly recommended to prevent lumps.
- Do not frost the cake until it is completely cool, or the frosting will melt.
- For best flavor, take the cake out of the refrigerator about 30 minutes before serving to allow the frosting to soften slightly.
- This cake also works well as cupcakes; baking time will be shorter (around 18-22 minutes).
- You can omit the chocolate chips from the cake batter if you prefer a less intense chocolate flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350-550 (highly variable based on portion size, amount of oil/sugar, and frosting thickness)
- Sugar: 40-60g
- Sodium: 200-400mg
- Fat: 20-35g
- Saturated Fat: 8-15g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 50-70g
- Fiber: 2-4g
- Protein: 4-6g
- Cholesterol: 50-100mg
Keywords: Chocolate Carrot Cake, Cream Cheese Frosting, Easy Cake, Dessert, Baking, Carrot Cake, Chocolate, Sweet Treat