Chocolate Carrot Cake With Chocolate Cream Cheese I

Name: Chocolate Carrot Cake With Chocolate Cream Cheese Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 1 1/2 cups sifted all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons cinnamon; 1 teaspoon baking soda; 1/4 teaspoon nutmeg; 1 pinch allspice; 1/2 cup chopped walnuts, toasted; 1/2 cup raisins; 1/3 cup sweetened flaked coconut; 3 eggs; 3/4 cup packed brown sugar; 3/4 cup granulated sugar; 3/4 cup vegetable oil; 4 ounces semisweet chocolate, melted; 3 cups grated carrots; ICING; 1/2 lb cream cheese; 1/4 lb semisweet chocolate, melted; 2 cups sifted icing sugar

Servings: persons

CAKE
1 1/2 cups sifted all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon nutmeg
1 pinch allspice
1/2 cup chopped walnuts, toasted
1/2 cup raisins
1/3 cup sweetened flaked coconut
3 eggs
3/4 cup packed brown sugar
3/4 cup granulated sugar
3/4 cup vegetable oil
4 ounces semisweet chocolate, melted
3 cups grated carrots
ICING
1/2 lb cream cheese
1/4 lb semisweet chocolate, melted
2 cups sifted icing sugar

1
CAKE: In a bowl, combine flour, cocoa, baking powder, cinnamon, baking soda, nutmeg and allspice; stir in walnuts, raisins and coconut.
2
In a large bowl, beat eggs; gradually blend in the brown and granulated sugars.
3
Add oil; beat in chocolate.
4
Stir in carrots.
5
Add flour mixture all at once, mixing just until evenly combined.
6
Line a greased 13 x 9-inch cake pan with parchment paper or waxed paper.
7
Grease the paper.
8
Pour the batter into the pan and bake in a 325 degree F oven for 35 to 40 minutes or until the top springs back when lightly touched and cake begins to pull away from the sides of the pan.
9
Let cool.
10
TO MAKE ICING: Meanwhile, in a bowl, beat cream cheese until light; beat in chocolate.
11
Gradually beat in the sugar; cover and chill in the refrigerator for 30 to 60 minutes or until spreadable.
12
Spread over the cooled cake.

1919

kcal

Calories

102

Fat

241

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: CAKE, 1 1/2 cups sifted all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, and more.

Yes, Chocolate Carrot Cake With Chocolate Cream Cheese Icing 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 With Chocolate Cream Cheese Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions