Chocolate Carrot Cake
Chocolate carrot cake is popular for its rich appearance, soft center, and delightful mix of chocolate and carrot. The cocoa creates a deep brown cake, while shredded carrots add moisture and a delicate sweetness.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Electric hand mixer
- Rubber spatula
- Measuring Cups
- Measuring spoons
- Fine grater
- 9-inch round cake pan
- parchment paper,
- Cooking spray
- Cooling rack
- Small microwave-safe bowl
- offset spatula
- Toothpick
Ingredients
Chocolate Carrot Cake
- ⅓ cup packed light or dark brown sugar
- 1½ cups finely grated carrots
- 2 large eggs room temperature
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon ground cloves or allspice
- ½ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ⅓ cup Dutch-process cocoa powder or unsweetened cocoa powder
- ¼ cup unsalted butter melted and slightly cooled
- ¼ cup vegetable oil
- ½ teaspoon salt
- ⅔ cup granulated sugar
- 2 teaspoons vanilla extract
- ¾ cup chocolate chips
Chocolate Cream Cheese Frosting
- 3¾ cups confectioners’ sugar
- 1 package 8 ounces cream cheese, softened
- ½ cup unsalted butter softened
- ¼ cup semisweet chocolate chips melted and cooled
- ¼ cup baking cocoa
- 3 teaspoons vanilla extract
Instructions
Step 1
- Heat the oven to 350°F (175°C). Grease an 9-inch round cake pan, line the bottom using parchment paper, then lightly grease the paper.
Step 2
- Add the flour, cocoa powder, baking powder, baking soda, cinnamon, cloves or allspice, and salt to a bowl. Whisk until evenly distributed.
Step 3
- In a separate large bowl, whisk the eggs, granulated sugar, brown sugar, vanilla extract, melted butter, and vegetable oil until smooth.
Step 4
- Gradually add the dry mixture to the wet ingredients. Stir gently until no dry streaks remain. Fold in the finely grated carrots and chocolate chips using a rubber spatula.
Step 5
- Transfer the batter to the prepared pan and smooth the surface. Place it in the preheated oven and bake for approximately 35–40 minutes. Test the center using a toothpick; it should come out clean or have a few moist crumbs.
Step 6
- Allow the baked cake to rest in the pan for about 10 minutes. Remove it carefully and place it on a cooling rack. Let the cake reach room temperature before adding frosting.
Step 7
- Beat the softened cream cheese and butter until creamy. Sift in the confectioners’ sugar and cocoa powder gradually. Add vanilla extract and the cooled melted chocolate chips. Beat until the frosting looks smooth and spreadable.
Step 8
- Place the cooled cake on a serving plate. Spread the chocolate cream cheese frosting across the top and sides using an offset spatula. Slice into 10 portions and serve.