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Chocolate Carrot Cake Recipe

Chocolate Carrot Cake Recipe

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 YIELD: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 vanilla extract
  • 1/4 cup chopped walnuts
  • 1/4 cup semisweet chocolate chips

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.

Nutritional Facts

1 piece: 578 calories, 31g fat (10g saturated fat), 84mg cholesterol, 276mg sodium, 72g carbohydrate (54g sugars, 2g fiber), 6g protein.

Reviews for Chocolate Carrot Cake

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MY REVIEW
sgronholz User ID: 1473861 250281
Reviewed Jul. 10, 2016

"What an outstanding recipe! My husband liked it so well that he even had 2 pieces the first night I served it!"

MY REVIEW
Airlaser User ID: 8718223 242615
Reviewed Jan. 26, 2016

"I've been making this recipe for years, and I always come back because it impresses! It's super moist and delicious and I very rarely make changes (on purpose). For instance, this round I ran out of canola oil at 1 cup, and filled in the 1/4 with extra Virgin olive oil (no problems). I've made with butter and other times margarine, no problems. Substituted whole wheat flour and still delicious!! My ONLY complaint, is every time I've made this, the cooking time never works. I always have to cook an extra 10-15 minutes MINIMUM. I'm using the exact pan size, with the waxed paper, sprayed, the works. (with zero variation to the recipe these times); in multiple different ovens. (Like I said, years making this recipe!) I do understand that cooking times are "guidelines", but someone who doesn't bake often might be frustrated by the 25 minute timer, and the fact it isn't true. I've made this recipe in a bunt pan before and it takes well over an hour. Delicious recipe either way!!! Always a hit and always finished quickly! Thank you!!"

MY REVIEW
nrctermite User ID: 1136771 147060
Reviewed Nov. 19, 2014

"This is one of my favorites."

MY REVIEW
cside28 User ID: 7627576 65176
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
besidethesea User ID: 6799048 62447
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
Mink651321 User ID: 7097164 127207
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
amethystra User ID: 1679864 74937
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
amethystra User ID: 1679864 58928
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
crystal24 User ID: 2396269 147029
Reviewed Sep. 18, 2012

"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 :)"

MY REVIEW
Spiffy64 User ID: 5125460 61165
Reviewed Sep. 4, 2012

"This cake was delicious! very moist and yummy!"

MY REVIEW
ftimedriver User ID: 6813525 65175
Reviewed Aug. 13, 2012

"This is a fantastic cake! Had it at my daughters' baby shower and everyone wanted the recipe. Light, fluffy and full of flavor."

MY REVIEW
DaniTonn User ID: 2245857 141783
Reviewed Aug. 7, 2012

"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."

MY REVIEW
Heavens_IL User ID: 58504 58927
Reviewed Jan. 7, 2012

"This cake has an unpleasant chewy texture."

MY REVIEW
pennalooloo User ID: 6006653 65174
Reviewed May. 26, 2011

"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!"

MY REVIEW
gorbetz User ID: 1696964 152017
Reviewed Mar. 24, 2011

"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."

MY REVIEW
mjd052 User ID: 4922366 152011
Reviewed Jan. 31, 2011

"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."

MY REVIEW
Ubaldo User ID: 5412218 93002
Reviewed Jan. 23, 2011

"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."

MY REVIEW
RFM User ID: 5003679 93001
Reviewed Dec. 11, 2010

"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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