Chocolate Carrot Cake Recipe

Name: Chocolate Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups packed light brown sugar; 1 1/2 cups vegetable oil; 4 extra large eggs; 2 teaspoons baking soda; 4 teaspoons ground cinnamon; 3/4 teaspoon ground nutmeg; 1/4 cup cocoa powder, plus; 1 tablespoon cocoa powder; 1 3/4 cups all-purpose flour; 1 lb carrot, peeled and grated; 1/2 lb chopped walnuts; 4 ounces white chocolate

Servings: persons

2 cups packed light brown sugar
1 1/2 cups vegetable oil
4 extra large eggs
2 teaspoons baking soda
4 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 cup cocoa powder, plus
1 tablespoon cocoa powder
1 3/4 cups all-purpose flour
1 lb carrot, peeled and grated
1/2 lb chopped walnuts
4 ounces white chocolate

1
Preheat oven to 350u00b0.
2
Grease and flour a ten inch tube pan.
3
Combine brown sugar,oil, and eggs, stirring until smooth. Sift together baking soda, cinnamon, nutmeg, salt, cocoa powder, and flour. Beat dry ingredients into liquid, mixing well. Fold in carrots and walnuts. Pour batter into prepared pan and bake for 45 to 50 minutes or until a cake tester inserted near center of ring comes out clean.
4
Cool in pan on rack for 15 minutes. Turn out cake and let cool completly.
5
Melt white chocolate in the top half of a double boiler or in a microwave and pour over top of cooled cake.
6
If desired, garnish with melted dark chocolate driizzled over cake and fresh fruit such as strawberries.

2153

kcal

Calories

147

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups packed light brown sugar, 1 1/2 cups vegetable oil, 4 extra large eggs, 2 teaspoons baking soda, and more.

Yes, Chocolate Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Carrot Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions