Chocolate Carrot Cake Recipe

5 20 33
Chocolate Carrot Cake Recipe
Chocolate Carrot Cake Recipe photo by Taste of Home
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Chocolate Carrot Cake Recipe

Read Reviews
5 20 33
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
MAKES:
12-16 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min. + cooling

Ingredients

  • 3 cups finely shredded carrots
  • 2 cups sugar
  • 1-1/4 cups canola oil
  • 4 large 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 in 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.
Originally published as Chocolate Carrot Cake in Taste of Home August/September 2005, p 29

Nutritional Facts

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

  • 3 cups finely shredded carrots
  • 2 cups sugar
  • 1-1/4 cups canola oil
  • 4 large 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
  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 in 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

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Reviews forChocolate Carrot Cake

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Corinne User ID: 9114892 263713
Reviewed Mar. 21, 2017

"Absolutely amazing recipe! One of the best chocolate cakes I have ever had. It had the perfect amount of moistness. I made it for my 3 year olds birthday and will be making it again for her party in a couple weeks. I didn't have canola oil so I used sunflower oil. I also cut the sugar in the frosting to about 2 cups. I had to bake it a little longer than the recipe said.

Does the cake need to be baked with the paper lining? I lined my cake pans, but It caused a textured edging and made it difficult to frost."

MY REVIEW
kierajane User ID: 1422947 260582
Reviewed Jan. 31, 2017

"Yummy cake! I used 1 cup oil and 1/4 cup applesauce. One pan was done at 30 minutes - the other I cooked 4 minutes longer (I think it had a little more batter in it). I used about 3/4 of the frosting. Very moist cake - it wasn't eaten until 2 days later and it was still very fresh and tasty. I kept it in the refrigerator of course because of the cream cheese frosting. Nobody believed it had carrots in it! Thanks for the great recipe!"

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."

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