Chocolate Carrot Cake

This recipe combines the familiar comfort of carrot cake with the rich flavor of chocolate. The cake crumb is wonderfully moist and soft, with finely grated carrots that add texture and sweetness to complement the cocoa.

The cake is finished with a smooth and tangy chocolate cream cheese frosting. The entire process, from mixing to cooling and assembling, takes about 90 minutes, making it a great choice for a weekend baking project or a special dessert.

Why will you love Chocolate Carrot Cake?

Using both vegetable oil and Greek yogurt gives the cake a very moist crumb that stays fresh for several days.

Finely grating the carrots helps them blend into the cake batter, adding moisture and sweetness without leaving large pieces.

Allowing the cake layers to cool completely before frosting is the key to a stable cake with clean, neat layers.

Chocolate Carrot Cake Ingredients

• Greek Yogurt: Full-fat plain Greek yogurt adds moisture and a slight tang. In a pinch, full-fat sour cream is a good substitute.

• Cream Cheese: Use full-fat, block-style cream cheese for a firm, pipeable frosting. Spreadable cream cheese from a tub contains more water and will result in a runny frosting.

• Cocoa Powder: This recipe uses natural, unsweetened cocoa powder. Dutch-process cocoa can be used, but may result in a slightly less tender cake.

• Carrots: For the best texture, grate fresh carrots yourself using the fine side of a box grater. Pre-shredded carrots are often too thick and dry.

• Brown Sugar: You can use either light or dark brown sugar. Dark brown sugar will contribute a slightly deeper molasses flavor.

Exact quantities are in the recipe card below.

How to Make Chocolate Carrot Cake

Step 1: Prepare the Cake Batter

First, preheat your oven and prepare two 8-inch round cake pans. In one bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt. In a second, larger bowl, combine the sugars, eggs, oil, yogurt, and vanilla, then stir in the grated carrots.

Step 2: Bake and Cool the Cakes

Add the dry ingredient mixture to the wet ingredients and fold them together gently until just combined. Divide the batter between the prepared pans. Bake until a toothpick inserted into the center comes out clean, then let the cakes cool in the pans for about 10 minutes before turning them onto a wire rack to cool completely.

Step 3: Make the Chocolate Frosting

While the cakes cool, prepare the frosting. In a large bowl, use an electric mixer to beat the softened cream cheese and butter until smooth. Sift in the powdered sugar and cocoa powder, add the salt and vanilla, and mix on low speed, then increase the speed and beat until light and fluffy.

Step 4: Assemble the Layer Cake

Once the cake layers are at room temperature, place one on your serving plate. Spread a generous amount of frosting over the top. Carefully place the second cake layer on top and use the rest of the frosting to cover the top and sides of the cake.

What to Serve with Chocolate Carrot Cake

This cake is rich and satisfying on its own. It pairs nicely with a simple glass of cold milk or a hot cup of coffee.

Helpful Tricks for Chocolate Carrot Cake

Ensure your cream cheese, butter, and eggs are at room temperature. This helps them combine easily and creates a smoother texture in the cake and frosting.

It is very important that the cake layers are completely cool before you begin frosting. A warm cake will melt the frosting.

The eggs are fully cooked within the cake during baking, reaching a safe internal temperature well above 165°F (74°C).

To grate carrots finely, use the small shredding holes on a standard box grater for the best texture.

How to Store and Freeze Chocolate Carrot Cake

Store the cake in an airtight container in the refrigerator for up to 4 days. For the best flavor and texture, let it sit at room temperature for 20-30 minutes before serving. Unfrosted cake layers can be wrapped tightly and frozen for up to 3 months.

Chocolate Carrot Cake Recipe FAQs

Can I bake this in a 9×13-inch pan instead?

Yes, you can make this as a single-layer sheet cake. Pour the batter into a greased and floured 9×13-inch pan. The baking time will be longer, around 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Does this cake have to be refrigerated?

Yes. Because the frosting is made with cream cheese, the cake must be stored in the refrigerator. Keep it in an airtight container to prevent it from drying out.

My frosting seems too soft. What can I do?

If the frosting is too soft, your butter or cream cheese may have been overly softened. You can chill the frosting in the refrigerator for 20-30 minutes to help it firm up before using. You can also mix in a little more sifted powdered sugar to thicken it.

Chocolate Carrot Cake

A moist chocolate carrot cake with a rich chocolate cream cheese frosting, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 8

Ingredients

  

For the Cake

• 1 3/4 cups all-purpose flour 210 g
• 1/2 cup unsweetened cocoa powder 45 g
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup granulated sugar 100 g
• 1/2 cup packed light or dark brown sugar 100 g
• 2 large eggs at room temperature
• 1 cup vegetable oil 240 ml
• 1/2 cup plain Greek yogurt 120 g
• 1 teaspoon vanilla extract
• 1 1/2 cups finely grated carrots 150 g

For the Frosting

• 8 ounces block cream cheese softened, 225 g
• 1 cup unsalted butter softened, 227 g
• 5 cups powdered sugar sifted, 600 g
• 3/4 cup unsweetened cocoa powder sifted, 65 g
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons milk or heavy cream as needed

Instructions

 

• Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
• In a separate large bowl, whisk the granulated sugar, brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until well combined. Stir in the finely grated carrots.
• Pour the dry ingredients into the wet ingredients and mix with a spatula until just combined. Be careful not to overmix.
• Divide the batter evenly between the two prepared pans and spread into a level layer. Bake for 20 to 25 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs attached.
• Let the cakes cool in their pans on a wire rack for 10 minutes. Then, carefully invert the cakes onto the rack, peel off the parchment paper, and allow them to cool completely to room temperature.
• To make the frosting, beat the softened cream cheese and butter in a large bowl with an electric mixer on medium speed until smooth and creamy. Add the sifted powdered sugar, sifted cocoa powder, salt, and vanilla. Mix on low speed until combined.
• Increase the mixer speed to medium-high and beat for 2 to 3 minutes until the frosting is light and fluffy. If it's too thick, mix in milk one tablespoon at a time until you reach a spreadable consistency.
• To assemble, place one cooled cake layer on a serving plate or cake stand. Spread about a third of the frosting evenly over the top. Place the second layer on top and use the remaining frosting to cover the top and sides of the cake.

Notes

Ensure your cream cheese, butter, and eggs are at room temperature. This helps them combine easily and creates a smoother texture in the cake and frosting.

It is very important that the cake layers are completely cool before you begin frosting. A warm cake will melt the frosting.

The eggs are fully cooked within the cake during baking, reaching a safe internal temperature well above 165°F (74°C).

To grate carrots finely, use the small shredding holes on a standard box grater for the best texture.

Keyword carrot cake, chocolate cake, chocolate carrot cake, cream cheese frosting, layer cake