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
Ingredients
- 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 large eggs
- 1 teaspoon ground cinnamon
- 3 cups shredded carrots
- 1 cup chopped walnuts, toasted, divided
- 2 cans (16 ounces each) cream cheese frosting
Reviews
Just Mari,Cupcakes should work well. Start checking for doneness around the 20 minute mark.Sue StetzelTaste of Home
I would love to adapt this to a cupcake recipe? Any suggestions?
My husband loves carrot cake and chocolate cake, so this was a natural choice for his birthday. He loved it and so did everyone else! In addition to the cinnamon, I threw in a touch of clove and nutmeg just to give it some extra spice. I actually think I'll add more next time. Also, since I baked in a 9x13 instead of 3 rounds, I had to up the baking time a bit (turned out to be 7 min extra for my oven). I can't really imagine how this recipe wouldn't work for anyone UNLESS they: 1) buy a cake mix with pudding already in it, but don't leave out the pudding mix, or 2) buy "cook & serve" pudding instead of "instant". Either of those could possibly mess up the texture of the batter.
I tried making this cake; something is missing from the ingredients. The batter was not like cake batter, and it did not bake properly. I've made many cakes in my day, and this one, by far, turned out the worst. I am throwing this one out.
I made this for my bridge club and everyone just loved it! I used a dark chocolate pudding and I made homemade cream cheese frosting. I also baked it in a 9x13 pan. Several people asked for the recipe. Definitely a keeper!
I made this in a 9x13 pan and put homemade cheese cream icing on top and it was AMAZING! Now the funny part is that my husband loved it when it was warm out of the oven, but not when it was cold after being in the fridge overnight. I didn't care for it warm, but I LOVED it cold!
This cake was so good!!! Everyone that tried it love it!! Will defiantly make again...
Made this cake for a potluck; it was a hit. I would make one modification: if you live in a humid climate like I do (Miami FL), either try to find a "plain" cake mix (no pudding in the mix) or omit the instant pudding mix. The cake was way too moist, wouldn't hold its shape and just crumbled. No one cared--there was practically none left and I was asked for the recipt--but it bugged me. I cannot find "plain"cake mix here, so next time, I will omit the pudding mix. Also, it takes almost a pound of medium-sized carrots to make the 3 cups called for. And I made mine in a 13 x 9 inch pan--better for a potluck--baked for the same time as the recipe called for, then started testing it. Took about 35 minutes, but again, in this humid climate, I always find I need to take my cakes for the longer time in the suggested range. With the 13 x 9-inch pan, only needed one can of frosting. Delicious flavor!
I made this for my son-in-laws birthday and it was a huge hit. I used the canned frosting for the filling between the layers and made a homemade cream cheese frosting to frost the outside of the cake. Was nummy
Love, love, love this cake!