Chocolate Carrot Cake
This chocolate carrot cake is a soft, moist chocolate loaf cake filled with grated carrots and topped with a thick chocolate glaze! It's made with simple ingredients and there's no mixer needed!
Servings: 12 slices
Calories: 300kcal
Equipment
Ingredients
Chocolate Carrot Cake
- 1¼ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves or allspice
- ½ teaspoon salt
- ⅓ cup Dutch process cocoa powder or unsweetened cocoa powder
- ⅔ cup granulated sugar
- ⅓ cup brown sugar light or dark, packed
- ¼ cup unsalted butter melted, slightly cooled
- ¼ cup vegetable oil
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1½ cups grated carrots about 3 medium carrots
- ¾ cup chocolate chips semisweet or dark, divided
Chocolate Glaze
- ½ cup powdered sugar
- 2 tablespoons dutch process cocoa powder or unsweetened cocoa powder
- ¼ teaspoon cinnamon optional
- 2 tablespoons heavy cream or whole milk, use 2-4 tablespoons til
- ¼ teaspoon vanilla extract
Instructions
Chocolate Carrot Cake
- Spray sides and bottom of a 9 by 5 inch loaf pan with baking spray. Line pans with parchment paper. Spray parchment paper with baking spray. Preheat oven to 350 F.
- In a medium sized bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves (or allspice), cocoa powder, and salt. Set aside.
- In a large bowl, whisk to combine the melted butter, oil and sugars. Add the eggs followed by the vanilla extract.
- Add the dry ingredients to the wet ingredients and stir together until just combined. Stir in the grated carrots and ½ cup of the chocolate chips.
- Pour the mixture into the prepared loaf pan and add the remaining ¼ cup of chocolate chips on top.
- Bake for 42-50 minutes or until a toothpick comes out clean when inserted into the center.
- Place pan on a wire rack. Allow cake to cool in the pan for 20 minutes then remove cake from pan. Allow to cool completely on the rack. Make the glaze and top the cake with the glaze once the cake when it has cooled completely.
Chocolate Glaze
- In a medium sized mixing bowl, whisk to combine the powdered sugar, salt and cinnamon. Whisk in the heavy cream. If it's too thick, add more heavy cream. If the glaze is too thin, add a little more powdered sugar. It should be spreadable but not too thin or liquidy. Spread or drizzle it over the cooled cake.
Notes
Grate whole, peeled carrots on the small holes of a box grater. I don’t recommend store bought shredded carrots. They are dry compared to carrots shred at home.
Nuts are optional. Feel free to add around 1/2 cup of chopped pecans or walnuts. For extra flavor, toast nuts on a large baking sheet with parchment paper. Spread the chopped pecans on the sheet and toast at 300 F for 6-7 minutes. Allow to cool for at least 10 before chopping.
If you love raisins in carrot cake, feel free to add around 1/3 cup raisins in this batter too!
Storage: Store the unfrosted cake in an airtight container at room temperature for 3-4 days. Once frosted, store it in the refrigerator for up to 4 days. Freeze the unfrosted cake for up to 3 months. Thaw in the refrigerator for about 24 hours before frosting and serving. Frost after thawing.
Nutrition
Serving: 1slice | Calories: 300kcal | Carbohydrates: 43g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 204mg | Potassium: 172mg | Fiber: 2g | Sugar: 29g | Vitamin A: 2869IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
