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Best Chocolate Carrot Cake Recipe

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Chocolate Carrot Cake with Chocolate Cream Cheese Frosting
Chocolate Carrot Cake with Chocolate Cream Cheese Frosting from thegoldlininggirl.com

Description

This chocolate carrot cake recipe is the perfect blend of chocolate and carrots. The cake is moist, rich, and flavorful, and it's a delicious twist on the classic carrot cake recipe. The chocolate adds a depth of flavor and richness that perfectly complements the sweetness of the carrots.

Prep Time

Prep time: 20 minutes

Cook Time

Cook time: 45 minutes

Ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 4 large eggs
  • 1 1/4 cups vegetable oil
  • 2 cups grated carrots
  • 1 cup chopped walnuts
  • 1 cup semisweet chocolate chips

Equipment

  • 2 mixing bowls
  • 1 whisk
  • 1 rubber spatula
  • 1 cake pan

Method

  1. Preheat the oven to 350°F. Grease a 9-inch cake pan with non-stick cooking spray.
  2. In a mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
  3. In another mixing bowl, whisk together eggs and vegetable oil.
  4. Gradually mix in the dry ingredients until well combined.
  5. Stir in grated carrots, chopped walnuts, and chocolate chips.
  6. Pour the batter into the prepared cake pan and bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Remove from the oven and let cool in the pan for 10 minutes.
  8. Flip the cake out of the pan onto a wire rack and let cool completely.
  9. Once cooled, frost with your favorite frosting and serve.

Notes

This cake is best served at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.

Nutrition Info

  • Calories: 438
  • Protein: 6g
  • Fat: 28g
  • Carbohydrates: 48g
  • Fiber: 4g
  • Sugar: 34g
  • Sodium: 389mg

Recipe FAQ

Can I use a different type of nut instead of walnuts?

Yes, you can use any type of nut you prefer, such as pecans or almonds.

Can I use milk chocolate chips instead of semisweet?

Yes, you can use milk chocolate chips instead of semisweet. However, the cake may be sweeter as a result.

Can I use a different type of oil?

Yes, you can use any type of oil you prefer, such as canola or coconut oil.

Recipe Tips

  • Be sure to grate the carrots finely to ensure they fully incorporate into the batter.
  • Chop the walnuts into small pieces to ensure they are evenly distributed throughout the cake.
  • Don't overmix the batter or the cake may become tough.
  • Use a toothpick to test the cake for doneness. If it comes out clean, the cake is ready.
  • Let the cake cool completely before frosting to prevent the frosting from melting.

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