Chocolate Carrot Cake

READY IN: 40mins
Recipe by CoffeeB

Or cupcakes:-)

Top Review by Sydney Mike

Sorry (for myself) that I made this cake as a take-to-work-&-share for my other half, but that's the way it goes sometimes! So, I'll just have to make this one again for right here, 'cause this really is A GREAT TASTING CAKE, & a wonderful change from the usual carrot cake, & that comes from someone who really, really enjoys a good carrot cake! [Tagged, made & reviewed for this month's VIP in the Vegetarian/Vegan Recipe Swap 14]

Ingredients Nutrition


  1. In a large mixing bowl, combine flour, sugar, cocoa, baking soda and salt.
  2. Add the eggs, oil and carrots.
  3. Beat until combined.
  4. Pour into prepared 9x13, cupcake liners or 9 inch round baking pans. If using 9-in. round baking pans, line with waxed paper, and grease the paper.
  5. Bake at 350 degrees for 25-30 minutes, (less if making cupcakes).
  6. Cool 10 minutes before removing from baking pans to wire rack to cool completely.
  7. Frosting:.
  8. In a large mixing bowl, combine cream cheese, and butter.
  9. Beat until smoooth and fluffy.
  10. Beat in the powdered sugar, cocoa, and vanilla until smooth.
  11. If using 9-inch rounds:.
  12. Place one cake layer on a serving plate and spread with half the frosting.
  13. Repeat layers.
  14. Sprinkle with nuts and chocolate chips.

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