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Chocolate Carrot Cake

Chocolate Carrot Cake with Cream Cheese Frosting Recipe

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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings: 12 servings
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 2 cups finely grated carrots
  • 3/4 cup hot strong brewed coffee or hot water
  • 8 ounces cream cheese, cold
  • 1/2 cup unsalted butter, at room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Method
 

  1. Preheat oven to 350°F (175°C) with rack in center. Butter and flour two 9-inch round cake pans. In a large bowl, whisk flour, cocoa, baking soda, baking powder, salt, and cinnamon.
  2. In another large bowl, whisk oil, granulated sugar, and brown sugar until smooth. Beat in eggs one at a time, then vanilla. Stir in hot coffee.
  3. Add dry ingredients to wet; fold with rubber spatula until just a few streaks remain. Add carrots and fold until combined, no overmixing.
  4. Divide batter evenly into pans. Bake 25 to 28 minutes, until toothpick comes out with moist crumbs. Cool in pans 10 minutes, then turn out onto wire racks and cool completely.
  5. To make frosting, beat cold cream cheese and room-temperature butter until smooth, about 2 minutes. Sift in powdered sugar, add vanilla and salt; beat on low then medium until fluffy. Frost cooled cake; slice and serve, or chill 30 minutes for firmer slices.

Notes

The frosted cake tastes even better after a few hours in the fridge; the flavors settle and the frosting firms up. If you have time, make it a day ahead.