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Chocolate Carrot Cake

Finely shredding the carrots gives this cake an extra-nice texture. The walnuts sprinkled on top add crunch, but you can leave them off if you prefer. —Pamela Brown, Williamsburg, Michigan
  • Total Time
    Prep: 35 min. Bake: 25 min. + cooling
  • Makes
    16 servings


  • 3 cups finely shredded carrots
  • 2 cups sugar
  • 1-1/4 cups canola oil
  • 4 large eggs, room temperature
  • 2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 3-3/4 cups confectioners' sugar
  • 1/4 cup baking cocoa
  • 3 teaspoons vanilla extract
  • 1/4 cup chopped walnuts
  • 1/4 cup semisweet chocolate chips


  • Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large bowl, beat the carrots, sugar, oil and eggs until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into carrot mixture until blended.
  • Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, cocoa and vanilla until smooth.
  • Place bottom layer on a serving plate; top with half of the frosting. Repeat with remaining cake layer. Sprinkle with nuts and chocolate chips.
Nutrition Facts
1 piece: 578 calories, 31g fat (10g saturated fat), 84mg cholesterol, 276mg sodium, 72g carbohydrate (54g sugars, 2g fiber), 6g protein.

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  • roale
    Sep 21, 2020

    Not a bad cake at all. After following the recipe as printed, I would prefer to increase the b. soda to 1 1/2 tsp, add 1 to 1 1/2 tsp of vanilla extract and maybe used 1/4 c melted butter to replace 1/4 c of the oil. Layers baked more quickly than time stated in recipe.

  • Lisa
    Aug 13, 2020

    The only chocolate cake I ever make!

  • 7833louis
    Apr 16, 2020

    This was really good. Thanks to other reviews, I made half the frosting and that was plenty. I also used 1 heaping cup of sugar instead of 2. Thanks for sharing!

  • Jeanene
    Mar 11, 2020

    Added a little more cocoa and a 10oz bag of julienne carrots(closer to the 4 cups Grandma used to Use

  • eldie1959
    Jun 3, 2018

    Made this recipe right after it came out in the Taste of Home magazine in 2005 for my Office Christmas Party. The cake was wonderful. Carrots made it moist. Travelled well on the subway from Brooklyn to Manhattan. I frosted the whole cake unlike the picture.

  • kcheekers
    May 26, 2018

    Fantastic, delicious recipe. I bought way more carrots than I needed because I wasn't sure how many would get me 3 shredded cups. I think just a 1 lb bag did the trick. I have 9" parchment rounds, so I only lined the bottom of the pans, but greased the heck out of the sides. Even then, and after running a knife along the edges, I still had to shake the pans a bit to get the cakes out. I used mini chocolate chips and divided the chips and walnuts so that they were on top of both iced layers. The cake was a huge hit. We all loved it! I'll have to make it again.

  • laecci
    Mar 30, 2018

    No comment left

  • Saya
    Jan 14, 2018

    It tastes amazing. I made some changes in cream, I lessened the sugar and added more chocolate and it was delicious.

  • Corinne
    Mar 21, 2017

    Absolutely amazing recipe! One of the best chocolate cakes I have ever had. It had the perfect amount of moistness. I made it for my 3 year olds birthday and will be making it again for her party in a couple weeks. I didn't have canola oil so I used sunflower oil. I also cut the sugar in the frosting to about 2 cups. I had to bake it a little longer than the recipe said.Does the cake need to be baked with the paper lining? I lined my cake pans, but It caused a textured edging and made it difficult to frost.

  • kierajane
    Jan 31, 2017

    Yummy cake! I used 1 cup oil and 1/4 cup applesauce. One pan was done at 30 minutes - the other I cooked 4 minutes longer (I think it had a little more batter in it). I used about 3/4 of the frosting. Very moist cake - it wasn't eaten until 2 days later and it was still very fresh and tasty. I kept it in the refrigerator of course because of the cream cheese frosting. Nobody believed it had carrots in it! Thanks for the great recipe!