Chocolate Carrot Cake Recipe
Chocolate Carrot Cake Recipe photo by Taste of Home

Chocolate Carrot Cake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 35 min. Bake: 25 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 35 min. Bake: 25 min. + cooling
MAKES: 12-16 servings

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 McCormick® Pure Vanilla Extract
  • 1/4 cup chopped walnuts
  • 1/4 cup semisweet chocolate chips

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.

Directions

  1. 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.
  2. 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.
  3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, cocoa and vanilla until smooth.
  4. 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.
Originally published as Chocolate Carrot Cake in Taste of Home August/September 2005, p 29

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.

Reviews for Chocolate Carrot Cake

AVERAGE RATING
   (28)
RATING DISTRIBUTION
5 Star
 (25)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jun. 17, 2014

"This cake was amazing, I made it for my husbands birthday, needless to say it did not sit around for long."

MY REVIEW
Reviewed Nov. 21, 2013

"This cake is extremely deliciouse! I substituted half the oil with vanilla yogurt, used low fat cream cheese and less margaine in the frosting and its just as good as ever. I have made it twice and will definitely make it again....so moist and yummy!"

MY REVIEW
Reviewed Apr. 24, 2013

"I have made this cake a dozen times, always turns out perfect! Never met anybody that doesn't LOVE it! Definitely a keeper!"

MY REVIEW
Reviewed Feb. 17, 2013

"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."

MY REVIEW
Reviewed Feb. 17, 2013

"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."

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