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Finely shredding the carrots gives this cake an extra-nice texture. The walnuts sprinkled on top add crunch, but you can leave them off if you prefer. —Pamela Brown, Williamsburg, Michigan
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Nutritional Facts 1 serving (1 piece) equals 578 calories, 31 g fat (10 g saturated fat), 84 mg cholesterol, 276 mg sodium, 72 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Chocolate Carrot Cake in Taste of Home August/September 2005, p 29
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Reviewed on Apr. 24, 2013 by Mink651321
I have made this cake a dozen times, always turns out perfect! Never met anybody that doesn't LOVE it! Definitely a keeper!
Reviewed on Feb. 17, 2013 by amethystra
This recipe makes a LOT of frosting.. I could have probably done half of it (and eaten the other half out of the bowl since it was so good). My issue was that I didn't let my cake to cook enough that some of the frosting melted and I made a big mess. But when I brought it in for the church potluck, I had so many compliments and people asking for this recipe! Yum.
Reviewed on Sep. 18, 2012 by crystal24
Cake was good, icing was AMAZING! Nearly ate the whole bowl of icing while I was waiting for the cake to cool. I made this in a sheet cake instead of layers, turned out good. Will make again :)
Reviewed on Sep. 04, 2012 by Spiffy64
This cake was delicious! very moist and yummy!
Reviewed on Aug. 13, 2012 by ftimedriver
This is a fantastic cake! Had it at my daughters' baby shower and everyone wanted the recipe. Light, fluffy and full of flavor.
Reviewed on Aug. 07, 2012 by DaniTonn
This cake would be good for a kid who needs chocalate in his cake. But it came out thick and heavy instead of light and fluffy.
Reviewed on Jan. 07, 2012 by Heavens_IL
This cake has an unpleasant chewy texture.
Reviewed on May. 26, 2011 by pennalooloo
I found this incredibly easy to make and wow - it was such a moist, satisfying cake! I might add just a dash of cinnamon or mixed spice powder to give it a bit more depth, but that's purely to satisfy my own curiosity, rather than a criticism. It needn't be all that fattening, either, if you swap the oil for some homemade pureed apple and low-fat cream cheese with the buttercream filling/topping. Looking to make this again in the next day or so for some friends! Thanks for the recipe!
Reviewed on Mar. 24, 2011 by gorbetz
This is wonderful, and I've made it several times. The cake is healthier than most, but you wouldn't know it to taste it. And the frosting is the best homemade chocolate frosting I've found.
Reviewed on Jan. 31, 2011 by mjd052
This recipe was DELICIOUS!!! It was enjoyed by everyone I served it to. I made 1 change... I used low fat cream cheese in the frosting as I had it on hand. The cake was very moist and looked just like the picture. I would definitely make this again.
Reviewed on Jan. 23, 2011 by Ubaldo
I loved the recipe. I stuck with all the directions and it came out super moist. I have made it twice already and people just love it.
Reviewed on Dec. 11, 2010 by RFM
I used about 210g of cream cheese than in the recipe and only almost 1 cup of confectioners sugar and it was enough of sugar (not like in the recipe says is toooo swee) but this mixture I could only use to the top of the cake, in the middle a put chocolate fudge, and it tastes wonderful. 100% I would do it again, my husband loved it he was saying mmmh!! all the time . But I used normal oil for cooking/baking not canola cause personally I don´t like the taste canola oil is horrible for cakes ... cake taste oily !.
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