Chocolate Chip Carrot Cake
Submitted by srittenh
Carrot cake with a chocolatey twist: cocoa powder, chocolate chips, warm spices, and shredded carrots all in one batter, topped with cream cheese frosting. Moist, spiced, and packed with surprises in every bite.
YIELD
1 cakePREP
10 minCOOK
45 minREADY
1 hrsWhy choose between carrot cake and chocolate cake when you can have both?
This mashup folds shredded carrots, chocolate chips, and chopped nuts into a spiced batter laced with cocoa powder, cinnamon, nutmeg, and allspice.
The carrots keep things moist while the cocoa and chips push it into chocolate territory without leaving the warm-spice comfort zone behind.
Cream cheese frosting on top ties it all together. If you love carrot cake but wish it had a little more edge, this is the one.
Chef Tips
- Shred the carrots on the fine side of the grater. Big shreds don’t distribute evenly and leave stringy pockets in the crumb.
- Fold the carrots, nuts, and chips in by hand at the end. Overmixing deflates the batter and makes the cake dense.
- Let the cake cool completely before frosting. Cream cheese frosting on a warm cake melts into a greasy puddle.
- The cocoa is subtle here, more of a background note than a full chocolate cake. It deepens the color and adds complexity without overpowering the carrot and spice.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Sift dry ingredients together; add to creamed mixture alternately with water and vanilla.
Fold in carrots, nuts and chips.
Turn into prepared 9×13 inch pan.
Bake for 45 minutes.
Cool and frost with Cream Cheese Frosting.
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