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 all purpose flour; 2 cups sugar; 1/4 tsp. salt; 1/2 cup cocoa powder; 1 tsp. baking powder; 1 tsp. baking soda; 4 eggs; 3 sticks unsalted butter; 1 tbsp. pure vanilla extract; 2 cups carrots, shredded; 1 can crushed pineapple, undrained; 3 tbsp. heavy cream; 1 lb. cream cheese, softened at room temperature; 1 stick unsalted butter; 1 tbsp. fresh lemon juice; 2 cups powdered sugar; 2 cups pecans, toasted and chopped; 2 cups sweetened coconut (optional); 2 tsp. pure vanilla extract

Servings: persons

2 cups all purpose flour
2 cups sugar
1/4 tsp. salt
1/2 cup cocoa powder
1 tsp. baking powder
1 tsp. baking soda
4 eggs
3 sticks unsalted butter
1 tbsp. pure vanilla extract
2 cups carrots, shredded
1 can crushed pineapple, undrained
3 tbsp. heavy cream
1 lb. cream cheese, softened at room temperature
1 stick unsalted butter
1 tbsp. fresh lemon juice
2 cups powdered sugar
2 cups pecans, toasted and chopped
2 cups sweetened coconut (optional)
2 tsp. pure vanilla extract

1
Mix first six ingredients together with wire whisk.
2
Melt butter.
3
Add the eggs, one at a time, to the melted butter, beating as you go.
4
Add vanilla.
5
Slowly add dry ingredients a bit at a time, blending slowly.
6
Stir into the batter with a spatula the shredded carrots and then the pineapple (juice and all).
7
Use the spatula to thoroughly incorporate the ingredients.
8
Pour evenly into THREE round cake pans which have been buttered and floured.
9
Bake at 350F for 30 minutes.
10
Use a toothpick to test for doneness.
11
It should not be wet, but come out clean with a few crumbs attached.
12
Do not over bake.
13
After cooling in pans for 10 minutes, invert onto waxed paper placed atop cake racks.
14
Let stand until completely cool.
15
Frosting: With a pastry brush, using 1 tbsp.
16
for each cake layer, brush the cake layers with the heavy cream to seal in the moisture and create a base forthe frosting.
17
Blend together the cream cheese and the butter.
18
Blend in the vanilla and the lemon juice.
19
Carefully and slowly blend in the powdered sugar.
20
Beat until smooth and creamy.
21
With a spatula, add the coconut, if desired.
22
Frost between each cake layer.
23
After they are stacked, start frosting the sides, finishing with the top.
24
Pour the pecans on the top, pressing into the frosting.

2738

kcal

Calories

185

Fat

253

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 2 cups all purpose flour, 2 cups sugar, 1/4 tsp. salt, 1/2 cup cocoa powder, 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.

Chocolate Carrot Cake

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