Chocolate Carrot Cake with Chocolate Cream Cheese Icing
Indulge in the rich, velvety decadence of a Chocolate Carrot Cake with Chocolate Cream Cheese Icing, a unique twist on a classic dessert. This recipe beautifully combines the natural sweetness and moisture of grated carrots with the deep, bold flavor of cocoa for a cake that’s both hearty and irresistible. Topped with a luscious, chocolate-infused cream cheese frosting, each bite offers the perfect balance of tangy and sweet. The addition of optional chopped walnuts brings a delightful crunch, while the creamy layers make it a show-stopping dessert for any occasion. Ready in just an hour, this stunning two-layer cake is perfect for satisfying chocolate cravings and impressing guests alike. Whether you’re celebrating a birthday or simply treating yourself, this chocolate carrot cake promises to be a crowd favorite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 3 pieces Large eggs
- 0.5 cup Milk
- 2 cups Grated carrots (firmly packed)
- 0.5 cup Chopped walnuts (optional)
- 0.5 cup Butter, softened
- 8 ounces Cream cheese, softened
- 2 cups Powdered sugar
- 0.25 cup Unsweetened cocoa powder (for icing)
- 2 tablespoons Heavy cream (optional, for frosting consistency)
Instructions
Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Line their bottoms with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk until smooth.
Add the eggs one at a time to the sugar mixture, whisking after each addition. Then stir in the vanilla extract.
Alternate adding the dry ingredients and milk to the wet ingredients, starting and ending with the dry mix. Stir until just combined—do not overmix.
Fold in the grated carrots and optional chopped walnuts until evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans. Smooth the tops if needed.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
While the cakes are cooling, prepare the chocolate cream cheese icing.
In a mixing bowl, beat the softened butter and cream cheese together with an electric mixer until smooth and fluffy.
Gradually add the powdered sugar and cocoa powder, beating on low speed until fully combined. Increase the speed to medium and beat until light and creamy.
If the frosting is too thick, add a tablespoon of heavy cream at a time until the desired consistency is reached.
Once the cakes are completely cool, place one cake layer on a serving plate and spread a generous amount of frosting on top. Add the second cake layer and frost the top and sides of the cake.
Decorate as desired with additional walnuts or chocolate shavings. Slice and serve!
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 40% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 395 mg | 17% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 49.0 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 342 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
