Description
Chocolate Carrot Cake: A Delightful Twist on a Classic
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots (about 3 medium carrots)
- 1/2 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts or pecans (optional)
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (if needed for consistency)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, combine the vegetable oil, granulated sugar, and brown sugar. Mix until well combined.
- Add the eggs and vanilla extract, mixing until smooth.
- Stir in the grated carrots and crushed pineapple until well incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- If using, fold in the chopped nuts.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, mixing until fully combined. If the frosting is too thick, add milk one tablespoon at a time until you reach the desired consistency.
- Stir in the vanilla extract.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of cream cheese frosting over the top.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining cream cheese frosting.
- Decorate with chocolate shavings, chopped nuts, or carrot decorations if desired.
Notes
- Use dairy-free butter for a dairy-free version.
- Whole wheat flour can be used for a healthier option.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Chocolate Carrot Cake, Dessert, Baking