Ingredients for Chocolate Carrot Cake With Chocolate Cream Cheese Icing
- All Purpose Flour
- Unsweetened Cocoa Powder
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1 cup chopped walnuts
- 1 cup raisins
- Sweetened Flaked Coconut
- 4 large eggs
- Brown Sugar
- Granulated Sugar
- Vegetable Oil
- Semisweet Chocolate
- 2 cups grated carrots
- 8 ounces softened cream cheese
- Icing Sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Carrot Cake With Chocolate Cream Cheese Icing? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chocolate Carrot Cake With Chocolate Cream Cheese Icing
- **Prepare the Cake:** Preheat oven to 325°F (160°C). Grease and flour a 13x9 inch baking pan.
- **Dry Ingredients:** In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, ½ teaspoon ground nutmeg, and ¼ teaspoon ground allspice.
- **Add Mix-ins:** Stir in 1 cup chopped walnuts, 1 cup raisins, and 1 cup shredded coconut.
- **Wet Ingredients:** In a large bowl, beat 4 large eggs until light and fluffy.
- **Sweeten:** Gradually beat in 1 ½ cups packed brown sugar and 1 cup granulated sugar until well combined.
- **Add Wet:** Add 1 cup vegetable oil and 1 cup melted unsweetened chocolate, beating until just combined.
- **Carrots:** Stir in 2 cups grated carrots.
- **Combine:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- **Bake:** Pour batter into the prepared pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- **Cool:** Let the cake cool completely in the pan before frosting.
- **Frosting Time:** While the cake cools, prepare the frosting. In a medium bowl, beat 8 ounces of softened cream cheese until smooth and creamy.
- **Chocolate Frosting:** Beat in ½ cup unsweetened cocoa powder until combined.
- **Sweeten Frosting:** Gradually beat in 3 cups powdered sugar until light and fluffy.
- **Chill:** Cover and chill the frosting in the refrigerator for at least 30 minutes to allow it to firm up.
- **Frost:** Once the cake is completely cool, frost generously with the chilled chocolate cream cheese frosting.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
207g
Fat
70g
Carbs
25g
