Ingredients for Chocolate Carrot Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 large eggs
- Vegetable Oil
- 2 cups grated carrots
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Walnuts
- Semi Sweet Chocolate Chips
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How to Make Chocolate Carrot Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, line a 12-cup muffin tin with cupcake liners, or prepare two 9-inch round cake pans (greased and lined with parchment paper at the bottom).
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Add eggs and oil to the dry ingredients. Mix until just combined.
- Stir in the grated carrots.
- Pour batter evenly into the prepared pan(s).
- Bake for 25-30 minutes for a 9x13 inch pan, 18-22 minutes for cupcakes, or 30-35 minutes for two 9-inch round layers. Insert a toothpick into the center; if it comes out clean, it's done.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- While the cake cools, prepare the frosting: In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually beat in the powdered sugar, cocoa powder, and vanilla extract until light and fluffy.
- Once the cake is completely cool, frost as desired. For layer cakes, frost between layers and on top. Sprinkle with nuts and chocolate chips (optional).
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
294g
Fat
68g
Carbs
31g
