Best 8 Dark Chocolate Carrot Cake Recipes

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If you're looking to satisfy your sweet tooth with a unique and indulgent dessert, then look no further than the dark chocolate carrot cake. This delectable treat combines the classic flavors of a carrot cake with the rich and luxurious taste of dark chocolate, resulting in a moist, flavorful, and visually stunning cake that's perfect for any occasion. Whether you're a seasoned baker or just starting out, this guide will walk you through the steps of creating this decadent dessert, providing tips and tricks to ensure your dark chocolate carrot cake is a masterpiece.

Here are our top 8 tried and tested 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

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.

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

DARK CHOCOLATE SHEET CAKE WITH DARK CHOCOLATE FROSTING



Dark Chocolate Sheet Cake with Dark Chocolate Frosting image

A super rich, not-too-sweet, dark chocolaty sheet cake that's perfect for any party!

Provided by Kim

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h55m

Yield 24

Number Of Ingredients 18

1 ¾ cups all-purpose flour
1 cup dark cocoa powder (such as Hershey's® Special Dark)
2 teaspoons baking soda
½ teaspoon salt
1 cup firmly packed dark brown sugar
½ cup white sugar
½ cup unsalted butter, softened
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup strong brewed coffee, at room temperature
1 cup buttermilk, at room temperature
1 cup unsalted butter, softened
¾ cup dark cocoa powder (such as Hershey's® Special Dark), sifted
1 teaspoon instant espresso powder
⅛ teaspoon salt
2 teaspoons vanilla extract
3 cups powdered sugar, or to taste
7 tablespoons heavy whipping cream, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch rimmed baking sheet and line the bottom of the pan with parchment paper.
  • Whisk flour, cocoa powder, baking soda, and salt together in a bowl until thoroughly combined. Set aside.
  • Beat brown sugar, white sugar, and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in vanilla extract. Add in 1/3 of the flour mixture, and mix until just combined. Add in 1/2 of the coffee and buttermilk, and mix until just combined. Continue alternating additions of the flour mixture with coffee and buttermilk, mixing just until combined. Pour batter into the prepared pan; smooth into an even layer. Tap pan firmly on the counter several times to remove air bubbles.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, about 25 minutes. Do not overbake. Place cake on a wire rack and allow to cool completely.
  • Meanwhile, make the frosting. Beat butter in a large bowl until completely smooth. Mix in cocoa powder, espresso powder, and salt until thoroughly combined. Mix in vanilla. Add in powdered sugar 1 cup at a time, mixing well after each addition. Pour in heavy cream and beat until frosting is light and fluffy, 2 to 3 minutes. If frosting is too thick, add more heavy cream.
  • Spread frosting over the cooled cake.

Nutrition Facts : Calories 285.8 calories, Carbohydrate 39.2 g, Cholesterol 52.4 mg, Fat 14.6 g, Fiber 2.3 g, Protein 3.3 g, SaturatedFat 9 g, Sodium 189.7 mg, Sugar 28.5 g

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

CHOCOLATE CARROT CAKE



Chocolate Carrot Cake image

A really moist and delicious carrot cake. I omit the raisins because I do not care for them, but I left them in because the original recipe I was given have them. I make an orange cream cheese frosting to top it. It looks so nice next to the dark cake.This orange cream cheese frosting recipe is the same one I use- Recipe #131741 Use the frosting to both fill and frost the cake.

Provided by Kelly

Categories     Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 15

1/2 cup butter, softened
1/2 cup corn oil
2 cups sugar
4 eggs
4 (1 ounce) unsweetened chocolate squares, melted
1 tablespoon orange zest, grated
1/3 cup orange juice (fresh is recommended)
1 cup sour cream
2 1/2 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups carrots, finely grated
1 cup dark raisin
6 ounces semi-sweet chocolate chips

Steps:

  • Preheat oven to 350º F. Grease two 8 inch square baking pans. Dust with flour; tap out excess.
  • In a large bowl, beat together butter, oil, and sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate, orange zest, orange juice, and sour cream.
  • Sift together flour, baking powder, baking soda and salt. Add to chocolate mixture, beating just enough to combine. Stir in carrots, raisins, and chocolate chips. Divide batter between prepared pans.
  • Bake 45 to 50 minutes, or until a cake tester inserted in center comes out clean. Let cakes cool in pans ten minutes, then unmold onto racks to cool completely. Fill and frost cakes with Orange Cream Cheese Frosting. Refrigerate until serving time.

Nutrition Facts : Calories 600.5, Fat 32, SaturatedFat 14.7, Cholesterol 99.3, Sodium 600.7, Carbohydrate 78.4, Fiber 4.1, Sugar 49.9, Protein 7.9

CHOCOLATE CARROT CAKE



Chocolate Carrot Cake image

Make and share this Chocolate Carrot Cake recipe from Food.com.

Provided by CoffeeB

Categories     Dessert

Time 40m

Yield 12-16 serving(s)

Number Of Ingredients 15

2 cups flour
2 cups sugar
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
4 eggs
1 1/4 cups vegetable oil
3 cups carrots, finely shredded
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3 3/4 cups powdered sugar
1/4 cup cocoa
3 teaspoons vanilla
1/4 cup walnuts, chopped
1/4 cup semi-sweet chocolate chips

Steps:

  • In a large mixing bowl, combine flour, sugar, cocoa, baking soda and salt.
  • Add the eggs, oil and carrots.
  • Beat until combined.
  • Pour into prepared 9x13, cupcake liners or 9 inch round baking pans. If using 9-in. round baking pans, line with waxed paper, and grease the paper.
  • Bake at 350 degrees for 25-30 minutes, (less if making cupcakes).
  • Cool 10 minutes before removing from baking pans to wire rack to cool completely.
  • Frosting:.
  • In a large mixing bowl, combine cream cheese, and butter.
  • Beat until smoooth and fluffy.
  • Beat in the powdered sugar, cocoa, and vanilla until smooth.
  • If using 9-inch rounds:.
  • Place one cake layer on a serving plate and spread with half the frosting.
  • Repeat layers.
  • Sprinkle with nuts and chocolate chips.

Nutrition Facts : Calories 769, Fat 42.3, SaturatedFat 13.7, Cholesterol 111.6, Sodium 357, Carbohydrate 95.4, Fiber 3.5, Sugar 73.7, Protein 7.6

Tips:

  • Use high-quality dark chocolate. The quality of the chocolate you use will greatly affect the flavor of the cake. Look for a dark chocolate with a cocoa content of at least 70%.
  • Don't overmix the batter. Overmixing the batter will make the cake tough. Mix the batter just until the ingredients are combined.
  • Let the cake cool completely before frosting it. This will help the frosting set properly.
  • Be creative with your frosting. You can use any type of frosting you like on this cake. Some popular choices include cream cheese frosting, chocolate ganache, and whipped cream.

Conclusion:

Dark chocolate carrot cake is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. So next time you are looking for a special treat, give this recipe a try.

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