Carrot Chocolate Cake Recipe

Prep

Adjust oven rack to middle position and preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment rounds; alternatively use a 9x13-inch pan and adjust baking time.

Dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt, and 1 tsp ground cinnamon until homogenous.

Wet ingredients

In a separate large mixing bowl, whisk the 3 large eggs with 1 cup granulated sugar and 1/2 cup packed light brown sugar until combined. Add 3/4 cup vegetable oil, 1/2 cup buttermilk, and 2 tsp vanilla extract; whisk until smooth.

Combine and thin

Slowly add the dry ingredients to the wet mixture and stir with a spatula until just combined; do not overmix. Pour in 1/2 cup hot brewed coffee (or hot water) and fold to incorporate — this blooms the cocoa and loosens the batter.

Add carrots, nuts, chocolate

Fold in 3 cups packed grated carrots, 3/4 cup finely chopped walnuts (if using), and 1/2 cup mini dark chocolate chips until evenly distributed. Scrape bowl with a spatula so no streaks of flour remain.

Bake

Divide batter evenly between the prepared pans (or spread into the 9x13 pan). Smooth the tops. Bake in the preheated 350°F (175°C) oven: for two 8-inch pans, bake 25–30 minutes; for a 9x13, bake 35–40 minutes. Cake is done when a toothpick inserted in the center comes out with a few moist crumbs but no raw batter.

Cool

Remove pans to a wire rack and let cakes cool in the pans for 10 minutes. Run a knife around edges and invert onto the rack to cool completely, about 1 hour. For 9x13, cool in pan 20 minutes then invert if desired or cool completely before frosting.

While cake cools, make the frosting: In a medium bowl, beat 8 oz softened cream cheese and 4 tbsp softened unsalted butter with an electric mixer on medium until smooth and creamy, about 1–2 minutes.

Sift in 1/4 cup unsweetened cocoa powder and 2 cups powdered sugar. Add 1 tsp vanilla extract and 1/4 tsp fine salt. Beat on low to combine, then increase speed to medium and beat until smooth. If frosting is too thick, add up to 1 tbsp heavy cream (or milk) and beat to reach spreading consistency. Taste and adjust sweetness or salt as desired.

Chill frosting 10–15 minutes if it's very soft before assembling, so it’s easier to spread.

Level and layer

If the cake layers domed, level them with a serrated knife or cake leveler. Place one layer on your serving plate or turntable, spread about one-third of the frosting evenly over the top to create a crumb layer, then chill 10 minutes to set the crumb coat.

Final frosting

Apply the remaining frosting in an even layer over the top and sides of the cake (or the single 9x13 cake). Smooth with an offset spatula or create decorative swirls.

Garnish

Sprinkle 2 tbsp extra chocolate chips and 1/4 cup toasted walnuts over the top. Scatter 1/4 cup extra grated carrot for color and texture. Refrigerate cake for 30 minutes to set the frosting, then bring to room temperature 20–30 minutes before serving for best texture.

Storage

Store leftovers covered in the refrigerator for up to 4 days (cream cheese frosting requires refrigeration). For longer storage, freeze the unfrosted layers wrapped tightly for up to 2 months; thaw and frost when ready.