Chocolate Carrot Cake
Total TimePrep: 35 min. Bake: 25 min. + cooling
- 3 cups finely shredded carrots
- 2 cups sugar
- 1-1/4 cups canola oil
- 4 large Nellie’s Free Range Eggs
- 2 cups all-purpose flour
- 1/2 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 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
- 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.
Nutrition Facts1 piece: 578 calories, 31g fat (10g saturated fat), 84mg cholesterol, 276mg sodium, 72g carbohydrate (54g sugars, 2g fiber), 6g protein.
Jun 3, 2018
Made this recipe right after it came out in the Taste of Home magazine in 2005 for my Office Christmas Party. The cake was wonderful. Carrots made it moist. Travelled well on the subway from Brooklyn to Manhattan. I frosted the whole cake unlike the picture.
May 26, 2018
Fantastic, delicious recipe. I bought way more carrots than I needed because I wasn't sure how many would get me 3 shredded cups. I think just a 1 lb bag did the trick. I have 9" parchment rounds, so I only lined the bottom of the pans, but greased the heck out of the sides. Even then, and after running a knife along the edges, I still had to shake the pans a bit to get the cakes out. I used mini chocolate chips and divided the chips and walnuts so that they were on top of both iced layers. The cake was a huge hit. We all loved it! I'll have to make it again.
Jan 14, 2018
It tastes amazing. I made some changes in cream, I lessened the sugar and added more chocolate and it was delicious.
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.
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!
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!
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!!
Nov 19, 2014
This is one of my favorites.
Jun 17, 2014
This cake was amazing, I made it for my husbands birthday, needless to say it did not sit around for long.
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!
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