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Chocolate Carrot Cake Recipe

Chocolate Carrot Cake Recipe photo by Taste of Home

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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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Chocolate Carrot Cake Recipe

Prep: 35 min. Bake: 25 min. + cooling

Yield: 12-16 Servings

35 25 60

Ingredients

3 cups finely shredded carrots
2 cups sugar
1-1/4 cups canola oil
4 eggs
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1/4 cup baking cocoa
3 teaspoons vanilla extract
1/4 cup chopped walnuts
1/4 cup semisweet chocolate chips

Directions

Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large bowl, beat the carrots, sugar, oil and eggs until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into carrot mixture until blended.
Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, cocoa and vanilla until smooth.
Place bottom layer on a serving plate; top with half of the frosting. Repeat with remaining cake layer. Sprinkle with nuts and chocolate chips. Yield: 12-16 servings.

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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Reviews for Chocolate Carrot Cake

Chocolate Carrot Cake

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(11-13) of 13 reviews

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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 donÂ´t like the taste canola oil is horrible for cakes ... cake taste oily !.

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