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Easy Chocolate Carrot Cake with Cream Cheese Frosting

Easy Chocolate Carrot Cake with Cream Cheese Frosting
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This Easy Chocolate Carrot Cake with Cream Cheese Frosting is a moist and flavorful dessert that combines shredded carrots and rich cocoa powder, topped with a smooth and tangy cream cheese frosting. Ideal for any occasion, it’s simple to make with accessible ingredients and customizable to your taste preferences.

Ingredients

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Cake Ingredients

  • 1 ¾ cups all-purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon (optional)
  • 1 ½ cups grated carrots (freshly shredded)
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract

Cream Cheese Frosting Ingredients

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Optional Add-ins

  • ½ cup chopped walnuts or pecans
  • 1 teaspoon pumpkin pie spice or additional cinnamon
  • ½ cup raisins or shredded pineapple

Instructions

  1. Preparing the Cake Batter: Preheat your oven to 350°F (175°C) and grease your cake pans to prevent sticking. In a large bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, baking powder, salt, and cinnamon if using, ensuring they are well combined for an even rise.
  2. Mixing Wet Ingredients: In a separate bowl, beat the eggs with granulated and brown sugar and vegetable oil until smooth and slightly fluffy. Add the vanilla extract and then carefully fold in the grated carrots to keep the batter light and moist.
  3. Combining Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet bowl, stirring gently until just combined. Avoid over-mixing to ensure your cake stays tender and fluffy. If using optional add-ins like nuts or raisins, fold them in now.
  4. Baking the Cake: Pour the batter evenly into the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  5. Making the Cream Cheese Frosting: While the cakes cool, beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, mixing until the frosting is spreadable. Mix in vanilla extract and a pinch of salt to enhance the flavor.
  6. Assembling the Cake: Once the cake layers are fully cooled, spread a generous layer of cream cheese frosting between them. Then, frost the top and sides evenly. Chill the assembled cake for 30 minutes if you prefer a firmer frosting texture before serving.

Notes

  • Use freshly grated carrots for optimal moisture and texture.
  • Mix the batter just until ingredients are combined to keep the cake light and fluffy.
  • Bring eggs and cream cheese to room temperature before mixing for smoother results.
  • Check the cake for doneness starting at 30 minutes, as oven temperatures may vary.
  • Chill frosting before spreading to make application easier and less messy.

Nutrition

Find it online: https://deliceflash.com/easy-chocolate-carrot-cake-with-cream-cheese-frosting/