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Dark Chocolate Carrot Cake

 Dark Chocolate Carrot Cake
Carrot cake has a dark side—and it’s divine! Cream cheese and shredded carrots in the batter keep the cake moist, while toasted nuts and cinnamon boost the flavor. —Darlene Brenden, Salem, Oregon
16 ServingsPrep: 20 min. Bake: 25 min. + cooling


  • 1 package dark chocolate cake mix (regular size)
  • 4 ounces cream cheese, softened
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 cup 2% milk
  • 3 eggs
  • 1 teaspoon ground cinnamon
  • 3 cups shredded carrots
  • 1 cup chopped walnuts, toasted, divided
  • 2 cans (16 ounces each) cream cheese frosting


  • In a large bowl, combine the cake mix, cream cheese, pudding mix,
  • milk, eggs and cinnamon; beat on low speed for 30 seconds. Beat on
  • medium for 2 minutes. Stir in carrots and 1/2 cup walnuts. Pour into
  • three greased and floured 8-in. round baking 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.
  • Spread frosting between layers and over top and sides of cake.
  • Sprinkle top with remaining walnuts. Store in the refrigerator.
  • Yield: 16 servings.
Nutritional Facts: 1 slice equals 504 calories, 24 g fat (8 g saturated fat), 49 mg cholesterol, 570 mg sodium,

2 of 2

Dark Chocolate Carrot Cake (continued)

Nutritional Facts: 71 g carbohydrate, 2 g fiber, 5 g protein.