The chocolate carrot cake recipe from My Baking Addiction is incredibly delicious, combining the richness of chocolate and the natural sweetness of grated carrots.
I made this chocolate carrot cake recipe multiple times because it produces a moist, flavorful cake that stands out from traditional carrot cakes.
While the original version has a bakery-style charm, I added Greek yogurt for extra moisture and used a chocolate cream cheese frosting to enhance the taste.
This chocolate carrot cake recipe consistently impresses family and friends. Now, I’m excited to walk you through the step-by-step process of making this delicious chocolate carrot cake at home.
Why You’ll Love This Recipe
This chocolate carrot cake recipe delivers a rich, moist cake that brings together the deep flavor of cocoa and the natural sweetness of fresh carrots.
The texture is tender and soft, making it a treat for chocolate and carrot cake lovers alike. The chocolate cream cheese frosting adds a creamy, indulgent finish that complements the cake beautifully.
The use of Greek yogurt keeps the cake moist and adds a subtle tang. This chocolate carrot cake recipe consistently bakes evenly and tastes amazing, making it a favorite to bake again and again.
How To Prepare Chocolate Carrot Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Yield: 10 servings
Kitchen Utensils Needed
- Mixing bowls
- Grater (for carrots)
- Measuring cups and spoons
- Electric mixer or whisk
- Spatula
- 9-inch round cake pan
- Cooling rack
- Saucepan (for melting chocolate chips)
Ingredients
For the cake:
- ½ cup granulated sugar
- ½ cup unsweetened cocoa powder
- ½ cup packed brown sugar (light or dark)
- 1¾ cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1½ cups finely grated carrots
- ½ teaspoon salt
- ½ cup Greek yogurt
- 2 large eggs
- 1 cup vegetable oil
- 1 teaspoon pure vanilla extract
For the frosting:
- ¼ cup mini semi-sweet chocolate chips
- ¾ cup butter, softened
- 8 oz cream cheese, softened
- 2-3 tablespoons heavy cream
- ½ cup cocoa powder
- 4-5 cups powdered sugar
- 2 teaspoons vanilla extract
How To Make Chocolate Carrot Cake Recipe
1. Start by heating your oven to 350°F (175°C). Prepare your cake pan by greasing it well and dusting it with flour, or just line it with parchment paper to make cleanup easier.
2. In a big bowl, sift together all your dry ingredients flour, cocoa powder, baking powder, baking soda, and salt so everything is well combined and light. Set this bowl aside for a moment.
3. In another bowl, mix the sugars with the wet ingredients. Whisk together granulated sugar, brown sugar, Greek yogurt, vegetable oil, eggs, and vanilla extract until the mixture is smooth and creamy.
4. Next, add the finely grated carrots to the wet ingredients and stir them in evenly. Now, slowly add the dry ingredients into the wet mix. Use a spatula or mixer on a low speed to combine them gently just mix until everything is incorporated, being careful not to overmix or the cake might get tough.
5. Pour the batter into your prepared pan, spreading it out evenly. Pop it into the oven and bake for about 35 to 40 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean.
6. Once baked, let the cake sit in the pan for about 10 minutes to cool slightly, then transfer it onto a wire rack to cool completely before frosting.
7. While the cake is cooling, melt the mini chocolate chips gently in a saucepan over low heat or in short bursts in the microwave. Let the melted chocolate cool a bit so it’s not too hot when you add it to the frosting.
8. For the frosting, beat softened butter and cream cheese together until fluffy. Add the melted chocolate, some cocoa powder, vanilla extract, and powdered sugar, mixing well after each addition. Keep adding powdered sugar and a splash of heavy cream until the frosting reaches a creamy, spreadable texture.
9. Finally, once the cake is completely cool, spread the chocolate cream cheese frosting all over the top and sides.
10. Enjoy your cake! If you have leftovers, keep them refrigerated and take the cake out a little while before serving so it’s soft and delicious again.
Note: This chocolate carrot cake recipe is moist and rich, with a delicious balance of chocolate and carrot flavors. The cream cheese frosting adds a tangy, smooth finish that complements the cake perfectly. Adjust the powdered sugar in the frosting to suit your sweetness preference.
Nutrition Facts Chocolate Carrot Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 380 kcal |
| Fat | 25 g |
| Carbohydrates | 38 g |
| Protein | 4 g |
| Sugar | 28 g |
Why My Recipe Works
My chocolate carrot cake recipe works because it balances moisture and flavor perfectly. Using grated carrots adds natural sweetness and keeps the cake tender, while the cocoa powder brings rich chocolate notes without overpowering.
Greek yogurt helps maintain a soft texture and adds a slight tang that enhances the overall taste. The combination of baking powder and baking soda ensures the cake rises well and stays light.
The chocolate cream cheese frosting ties everything together by adding creaminess and a smooth finish. These elements together create a delicious cake that is both flavorful and moist every time.
How To Decorate And Serve
To decorate chocolate carrot cake recipe, spread the chocolate cream cheese frosting evenly over the cooled cake using a spatula or butter knife.
For a clean look, start with a thin crumb coat layer, chill the cake for about 15 minutes, then apply a thicker layer of frosting. Sprinkle some mini chocolate chips or grated chocolate on top for extra texture and visual appeal.
Serve the chocolate carrot cake recipe at room temperature to enjoy the full flavor and creamy frosting. Slice into generous pieces and pair with a cup of coffee or tea for a delightful treat.
Expert Tips
1. Use the fine side of a box grater. This helps the carrots blend seamlessly into the batter, adding moisture without large chunks. Avoid pre-shredded carrots—they’re too dry.
2. Mix just until the dry ingredients are incorporated. Over mixing can make the cake dense or tough instead of light and tender.
3. Eggs, yogurt, butter, and cream cheese should be at room temperature to mix evenly and create a smooth batter and frosting.
4. A warm cake will melt the frosting and make it slide off. Let the cake cool on a wire rack for the best results.
5. This prevents lumps and helps create a smooth, creamy texture that’s easier to spread and looks more polished.
6. If using mix-ins like nuts or coconut, lightly toast them first. This boosts their flavor and adds a bit of crispness.
7. It makes removing the cake much easier, especially if you’re flipping it out to frost or layer. Cut a circle to fit the bottom of your pan.
Additions To Enhance The Chocolate Carrot Cake Recipe
◆ Chopped walnuts or pecans: Adding nuts brings a delightful crunch and earthy flavor that contrasts nicely with the moist cake. They also add a bit of texture variety that makes every bite interesting.
◆ Shredded coconut: Toasted or plain shredded coconut introduces a subtle sweetness and chewy texture that complements the chocolate and carrot flavors perfectly.
◆ Raisins or dried cranberries: These dried fruits add bursts of natural sweetness and a slight chewiness that pairs well with the softness of the cake. They also add a touch of tartness if you choose cranberries.
◆ A pinch of cinnamon or nutmeg: These warm spices deepen the flavor profile, adding comforting aromas and a subtle spice that enhances the overall richness without overpowering the chocolate.
◆ Orange zest: Fresh orange zest adds a bright, citrusy note that cuts through the richness of the cake and frosting, offering a refreshing balance and uplifting the flavor with a hint of fruitiness.
Variations To Change Things Up
➤ Swap Greek yogurt for sour cream: Sour cream adds a slightly tangier and creamier texture, making the cake even richer and more tender, while keeping the moisture intact.
➤ Use almond flour instead of all-purpose flour: This variation makes the cake gluten-free and gives it a delicate, nutty flavor. The texture will be a bit denser but still moist and flavorful.
➤ Replace vegetable oil with melted coconut oil: Coconut oil adds a subtle tropical aroma and richness to the cake, which pairs beautifully with the carrots and chocolate, giving a slightly exotic twist.
➤ Make a layered cake: Double the recipe and bake in two pans to create layers. Frost between each layer for a more elegant presentation and added creaminess in every slice. Great for celebrations.
➤ Use classic cream cheese frosting: Skip the cocoa powder in the frosting for a traditional cream cheese flavor. This bright, tangy frosting contrasts well with the chocolate cake, offering a lighter finish while still being indulgent.
Can I Make This Cake Ahead Of Time?
Yes, this chocolate carrot cake recipe can be made a day or even two days in advance. Bake the cake layers, let them cool completely, and wrap them tightly in plastic wrap or foil.
Store at room temperature if unfrosted, or in the refrigerator if already frosted. The flavor often improves as it sits, making it a great make-ahead dessert.
Do I Need To Peel The Carrots Before Grating?
Yes, peeling the carrots is important. The outer skin can be tough and bitter, which can affect the texture and taste of the cake.
Once peeled, grate the carrots finely so they melt into the batter while baking, keeping the cake moist without noticeable chunks.
Can I Freeze This Chocolate Carrot Cake Recipe?
Yes, the chocolate carrot cake recipe freezes very well. Once baked and fully cooled, wrap individual slices or the whole unfrosted cake in plastic wrap, then a layer of foil.
Freeze for up to 2 months. If it’s already frosted, freeze uncovered until solid, then wrap. Thaw overnight in the refrigerator and bring to room temperature before serving.
Can I Use A Different Oil Instead Of Vegetable Oil?
Yes, you can substitute vegetable oil with canola oil or melted coconut oil. Canola oil has a neutral flavor and works well.
Coconut oil adds a mild coconut aroma that pairs nicely with carrot and chocolate. Avoid using olive oil or other strong-flavored oils, as they can alter the cake’s flavor.
How To Store Leftovers
Store leftover chocolate carrot cake recipe in an airtight container to keep it fresh. Keep it refrigerated, especially because of the cream cheese frosting, which helps prevent spoilage.
Before serving again, let the cake sit at room temperature for about 20-30 minutes to soften the frosting and bring out the flavors. The chocolate carrot cake recipe will stay good for up to 4 days in the fridge.
For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and foil, then thaw them overnight in the fridge before enjoying.
Conclusion
This chocolate carrot cake recipe delivers rich flavor, balanced sweetness, and a moist, tender crumb every time.
From the fresh grated carrots to the deep cocoa and smooth chocolate cream cheese frosting, each element plays a role in creating a cake that’s both memorable and delicious.
It’s a dessert that brings comfort and joy, whether shared with family or served at a celebration. Once you try this chocolate carrot cake recipe, it’s likely to become a favorite you’ll come back to again and again.
If You Love This Recipe Try These Out!
Copycat Sally’s Baking Addiction Carrot Cake
Hawaiian Carrot Pineapple Cake Recipe – Tropical Flavor
Carrot Cake Recipe From Cake Mix – Delicious Homemade
Diabetic Carrot Cake Recipe – Easy And Healthy
Ultimate Carrot Cake Recipe – Perfectly Spiced
Chocolate Carrot Cake Recipe
Equipment
- Mixing bowls
- Grater (for carrots)
- Measuring cups and spoons
- Electric mixer (or whisk)
- Spatula
- 9-inch round cake pan
- Cooling rack
- Saucepan (for melting chocolate chips)
Ingredients
For the cake:
- ½ cup granulated sugar
- ½ cup unsweetened cocoa powder
- ½ cup packed brown sugar light or dark
- 1¾ cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1½ cups finely grated carrots
- ½ teaspoon salt
- ½ cup Greek yogurt
- 2 large eggs
- 1 cup vegetable oil
- 1 teaspoon pure vanilla extract
For the frosting:
- ¼ cup mini semi-sweet chocolate chips
- ¾ cup butter softened
- 8 oz cream cheese softened
- 2-3 tablespoons heavy cream
- ½ cup cocoa powder
- 4-5 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Start by heating your oven to 350°F (175°C). Prepare your cake pan by greasing it well and dusting it with flour, or just line it with parchment paper to make cleanup easier.
- In a big bowl, sift together all your dry ingredients flour, cocoa powder, baking powder, baking soda, and salt so everything is well combined and light. Set this bowl aside for a moment.
- In another bowl, mix the sugars with the wet ingredients. Whisk together granulated sugar, brown sugar, Greek yogurt, vegetable oil, eggs, and vanilla extract until the mixture is smooth and creamy.
- Next, add the finely grated carrots to the wet ingredients and stir them in evenly. Now, slowly add the dry ingredients into the wet mix. Use a spatula or mixer on a low speed to combine them gently just mix until everything is incorporated, being careful not to overmix or the cake might get tough.
- Pour the batter into your prepared pan, spreading it out evenly. Pop it into the oven and bake for about 35 to 40 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean.
- Once baked, let the cake sit in the pan for about 10 minutes to cool slightly, then transfer it onto a wire rack to cool completely before frosting.
- While the cake is cooling, melt the mini chocolate chips gently in a saucepan over low heat or in short bursts in the microwave. Let the melted chocolate cool a bit so it’s not too hot when you add it to the frosting.
- For the frosting, beat softened butter and cream cheese together until fluffy. Add the melted chocolate, some cocoa powder, vanilla extract, and powdered sugar, mixing well after each addition. Keep adding powdered sugar and a splash of heavy cream until the frosting reaches a creamy, spreadable texture.
- Finally, once the cake is completely cool, spread the chocolate cream cheese frosting all over the top and sides.
- Enjoy your cake! If you have leftovers, keep them refrigerated and take the cake out a little while before serving so it’s soft and delicious again.
Notes
Nutrition Facts Chocolate Carrot Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 380 kcal |
| Fat | 25 g |
| Carbohydrates | 38 g |
| Protein | 4 g |
| Sugar | 28 g |
Hi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.