This moist chocolate carrot cake combines rich chocolate flavor with the subtle sweetness of carrots. Perfect for any occasion, it’s topped with a creamy chocolate cream cheese frosting.
Why You’ll Love This Chocolate Carrot Cake
- Rich and moist texture
- Hidden nutrition from carrots
- Delicious chocolate flavor
Ingredients You’ll Need
For the Cake:
- 1¾ cups all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 cup vegetable oil
- ½ cup Greek yogurt
- 1 tsp vanilla extract
- 1½ cups finely grated carrots
For the Frosting:
- 8 oz cream cheese, room temperature
- 1 cup unsalted butter, room temperature
- 5½ cups powdered sugar, sifted
- ¾ cup cocoa powder, sifted
- ½ tsp salt
- 1 tsp vanilla extract
- 1-2 tbsp milk or heavy cream
The Decorations (optional):
- ½ cup crushed Oreo cookies
- 2 digestive biscuits
- Carrot tops, washed and dried
Instructions
- Preheat oven to 350°F. Grease and line two 8-inch cake pans.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, mix sugars, eggs, oil, yogurt, vanilla, and carrots.
- Combine wet and dry ingredients until just mixed.
- Divide batter into pans and bake for 20-25 minutes. Cool completely.
- For frosting, beat cream cheese and butter until smooth. Add powdered sugar, cocoa, salt, and vanilla. Whip until fluffy, adding milk if needed.
- Frost the cooled cakes and decorate them with cookie “dirt” and carrot tops.
Serving Suggestions
- Serve with a scoop of vanilla ice cream.
- Garnish with additional grated carrots or chocolate shavings.
MORE RECIPES: Oreo Cookies Recipe & Oreo Ice Cream Recipe
How to Store Chocolate Carrot Cake
- Store in an airtight container in the refrigerator for up to 4 days.
- Bring to room temperature before serving.
Additional Tips
- Use fresh carrots for the best texture.
- Ensure cakes are completely cooled before frosting to avoid melting.
