Best 5 Dark Chocolate Carrot Cake Recipes

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Indulge in a culinary masterpiece that combines the richness of chocolate with the wholesome goodness of carrots – the Dark Chocolate Carrot Cake. This decadent dessert offers a harmonious blend of flavors, textures, and colors, making it a feast for the senses. The moist and tender carrot cake is studded with crunchy walnuts and raisins, complemented by a luscious dark chocolate ganache that adds a touch of sophistication. This recipe provides step-by-step instructions to create this delightful cake, along with variations for a gluten-free and vegan version, ensuring that everyone can savor its deliciousness. Additionally, discover a collection of mouthwatering recipes featuring carrots, from classic dishes like Carrot Soup and Carrot Fries to innovative delights such as Carrot and Ginger Muffins and Carrot Cake Overnight Oats. These carrot-centric creations offer a versatile and nutritious way to incorporate this vibrant vegetable into your meals.

Let's cook with our recipes!

CHOCOLATE CARROT CAKE



Chocolate Carrot Cake image

An all-time favorite cake gets a chocolatey twist, topped with classic cream cheese frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 12

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ Cake Mix Chocolate Fudge
Water, vegetable oil and eggs called for on cake mix box
2 teaspoons ground cinnamon
3 cups shredded peeled carrots (5 medium)
1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla
1 1/2 cups powdered sugar

Steps:

  • Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
  • In large bowl, make cake mix as directed on box. Beat in cinnamon. Stir in carrots. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • In large bowl, beat cream cheese and butter with electric mixer on medium-high speed until smooth. Beat in vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Spread on top of cake. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining cake.

Nutrition Facts : Calories 410, Carbohydrate 48 g, Cholesterol 80 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 32 g, TransFat 0 g

CHOCOLATE CARROT CAKE



Chocolate Carrot Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 18

Nonstick cooking spray
2 1/2 cups all-purpose flour, plus more for the pans
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon apple pie spice
1/4 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
1 1/4 cups vegetable oil
4 large eggs
1/2 cup applesauce
1 teaspoon pure vanilla extract
2 1/2 cups finely grated carrots (about 4 medium carrots)
1 1/2 cups heavy cream
24 ounces semisweet chocolate, finely chopped
2 tablespoons unsalted butter
16 marshmallows
5 to 6 drops orange gel food coloring

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper. Coat the parchment with cooking spray and dust with flour, tapping out the excess. Sift the flour, baking powder, baking soda, apple pie spice and salt into a medium bowl. Beat the granulated sugar, brown sugar, vegetable oil, eggs, applesauce and vanilla in a large bowl with a mixer on medium speed until combined, about 2 minutes. Reduce the speed to low and beat in the flour mixture until just combined. Fold in the carrots with a rubber spatula.
  • Divide the batter between the prepared pans; bake until each cake pulls away slightly from the side of the pan and a toothpick inserted into the center comes out clean, about 40 minutes. Transfer to a rack and let cool 10 minutes in the pans, then invert onto the rack to cool completely; remove the parchment.
  • Meanwhile, make the frosting: Heat the heavy cream until almost simmering in a medium saucepan over medium-high heat. Remove from the heat, add the chocolate and butter and let sit, without stirring, 5 minutes; stir until smooth. Let cool to room temperature, about 2 hours.
  • Place one cake layer on a platter. Spread the top with 1 cup frosting; refrigerate until the frosting is set, about 10 minutes. Top with the second cake layer and spread a thin layer of frosting on the top and side; refrigerate until set, about 10 minutes. Cover the cake with the remaining frosting.
  • Make the web topping: Beat the marshmallows and food coloring in a large bowl with a mixer fitted with the whisk attachment on low speed until the marshmallows break up, about 1 minute. Increase the speed to medium high and beat until glossy and smooth. Using two forks, pull out about 1 tablespoon of marshmallow at a time, stretch into thin strands and drape over the top of the cake to create a web. Photograph by Kate Mathis

CHOCOLATE CARROT CAKE



Chocolate Carrot Cake image

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

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 16

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
FROSTING:
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

Steps:

  • 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 : Calories 578 calories, Fat 31g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 276mg sodium, Carbohydrate 72g carbohydrate (54g sugars, Fiber 2g fiber), Protein 6g protein.

DARK CHOCOLATE CARROT CAKE



Dark Chocolate Carrot Cake image

Carrot cake has a dark side-and it's divine! Cream cheese and shredded carrots in the batter keep the cake moist, while toasted nuts and cinnamon boost the flavor. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 9

1 package dark chocolate cake mix (regular size)
4 ounces cream cheese, softened
1 package (3.9 ounces) instant chocolate pudding mix
1 cup 2% milk
3 large eggs
1 teaspoon ground cinnamon
3 cups shredded carrots
1 cup chopped walnuts, toasted, divided
2 cans (16 ounces each) cream cheese frosting

Steps:

  • In a large bowl, combine the cake mix, cream cheese, pudding mix, milk, eggs and cinnamon; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in carrots and 1/2 cup walnuts. Pour into three greased and floured 8-in. round baking 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., Spread frosting between layers and over top and sides of cake. Sprinkle top with remaining walnuts. Store in the refrigerator.

Nutrition Facts : Calories 504 calories, Fat 24g fat (8g saturated fat), Cholesterol 49mg cholesterol, Sodium 570mg sodium, Carbohydrate 71g carbohydrate (52g sugars, Fiber 2g fiber), Protein 5g protein.

DARK CHOCOLATE CAKE I



Dark Chocolate Cake I image

This recipe features an icing made with cream cheese, cocoa, and cinnamon frosts this dark chocolate cake for an elegant dessert.

Provided by Carol

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 1h20m

Yield 12

Number Of Ingredients 10

2 cups boiling water
1 cup unsweetened cocoa powder
2 ¾ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
2 ¼ cups white sugar
4 eggs
1 ½ teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
  • In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
  • Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Nutrition Facts : Calories 426.9 calories, Carbohydrate 63.5 g, Cholesterol 102.7 mg, Fat 18.3 g, Fiber 3.2 g, Protein 6.6 g, SaturatedFat 10.9 g, Sodium 462.6 mg, Sugar 37.9 g

Tips:

  • Mise en place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any mishaps.
  • Use high-quality ingredients: The quality of your ingredients will directly impact the taste of your cake. Use the best chocolate, carrots, and spices that you can find.
  • Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix the ingredients just until they are combined.
  • Bake the cake at the right temperature: The ideal baking temperature for this cake is 350°F. If you bake it at a higher temperature, the cake may brown too quickly and the inside may not be cooked through.
  • Let the cake cool completely before frosting it: This will help to prevent the frosting from melting and sliding off the cake.

Conclusion:

This dark chocolate carrot cake is a delicious and moist cake that is perfect for any occasion. It is easy to make and can be customized to your liking. With its rich chocolate flavor and subtle carrot flavor, this cake is sure to be a hit with everyone who tries it.

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