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Chocolate Carrot Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 77 reviews
  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Chocolate Carrot Cake is a delicious fusion of rich chocolate flavor and moist, naturally sweetened carrots, enhanced with warm spices like cinnamon and nutmeg. Topped with a creamy, tangy cream cheese frosting and optional garnishes such as chocolate shavings or nuts, this cake offers a delightful twist on the classic carrot cake, perfect for any celebration or cozy treat.

Ingredients

Scale

For the Cake:

  • 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)

For the Cream Cheese Frosting:

  • 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)

Optional Garnish:

  • Chocolate shavings
  • Chopped nuts
  • Carrot decorations

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure easy cake removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside for incorporation later.
  3. Combine Sugars and Oil: In a large mixing bowl, combine the vegetable oil, granulated sugar, and brown sugar. Mix until well combined and smooth.
  4. Add Eggs and Vanilla: Add the eggs and vanilla extract to the sugar and oil mixture, mixing thoroughly until smooth and uniform.
  5. Add Carrots and Pineapple: Stir in the finely grated carrots and drained crushed pineapple until evenly incorporated throughout the batter.
  6. Add Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
  7. Fold in Nuts (Optional): If using, gently fold in the chopped walnuts or pecans to distribute them evenly.
  8. Divide Batter: Evenly divide the cake batter between the prepared cake pans, smoothing the tops.
  9. Bake: Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are done.
  10. Cool Cakes: Remove the cake pans from the oven and let the cakes cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely before frosting.
  11. Prepare Frosting: In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy for a rich frosting base.
  12. Add Powdered Sugar: Gradually add the powdered sugar to the cream cheese mixture, beating well until fully combined. Add milk one tablespoon at a time if the frosting is too thick, to reach a spreadable consistency.
  13. Add Vanilla: Stir in the vanilla extract to flavor the frosting perfectly.
  14. Frost First Layer: Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting over the top evenly.
  15. Assemble Cake: Place the second cake layer on top of the frosted first layer. Frost the top and sides of the entire cake with the remaining cream cheese frosting, spreading smoothly.
  16. Decorate: Optionally, garnish the cake with chocolate shavings, chopped nuts, or decorative carrot shapes to enhance appearance and texture.

Notes

  • You can substitute dairy-free butter to make the frosting dairy-free.
  • Whole wheat flour can be used instead of all-purpose flour for a healthier option, though the texture may be slightly denser.
  • Ensure carrots are finely grated to integrate smoothly into the batter.
  • Drain pineapple well to avoid excess moisture in the cake.
  • Do not overmix the batter after adding flour to keep the cake tender and moist.
  • Allow cakes to cool completely before frosting to prevent melting.

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