Chocolate Carrot Cake
Chocolate Carrot Cake is the perfect fusion of rich chocolate and sweet carrots, creating a moist and indulgent dessert that delights every palate. This easy-to-make cake features a creamy cream cheese frosting that complements the chocolate flavor while sneaking in some veggies. Ideal for birthdays or any celebration, it’s a showstopper that your family and friends won’t believe has carrots in it!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 12 people 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 2 cups finely grated fresh carrots (about 3 medium)
- 3 large eggs (room temperature)
- ¾ cup vegetable oil
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp vanilla extract
- Cream cheese frosting (homemade or store-bought)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, cocoa powder, baking powder, and baking soda.
- In another bowl, beat eggs with sugar until fluffy. Add vegetable oil and vanilla; mix until smooth.
- Fold in grated carrots gently into the wet mixture.
- Gradually combine dry ingredients with wet mixture, stirring until smooth—but do not overmix.
- Pour batter evenly into prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Cool completely before frosting with cream cheese frosting.
Nutrition
- Serving Size: 1 slice (130g)
- Calories: 320
- Sugar: 22g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Use fresh grated carrots for optimal moisture and sweetness. For added texture, consider mixing in chopped nuts or coconut flakes. Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.