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