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Home » Carrot Cakes

Two Layer Chocolate Carrot Cake

Oct 10, 2016 · Modified: Jul 29, 2022 by Anna · This post may contain affiliate links · 3 Comments

I love both carrot cake and chocolate cake, but for some reason couldn't see the point of combining the two to make chocolate carrot cake. Why ruin a carrot cake with chocolate or vice versa? Misgivings aside, I finally tried a recipe for it.

Chocolate Carrot Cake

Mrs. Fields Chocolate Carrot Cake

This old Mrs. Fields recipe is made with the usual carrot cake proportions. However, rather than the usual spices, it includes a half cup of cocoa powder. In the introduction, Mrs. Fields promises the cocoa is not overpowering and that the cake has the moist crumb you expect from good carrot cake. This was reassuring, because my main motivation for making this cake was that I'd become obsessed with brown carrot cakes (as opposed to very orange ones) and didn't necessarily want chocolate flavor.

So I'll zip right to the results and tell you the cake was just the right shade of brown. And as Mrs. Fields promised, the chocolate flavor was very subtle. It made me wonder if maybe the secret to dark carrot cakes like the ones served at restaurants is cocoa powder. After all, if the taste is subtle with ⅓ to ½ cup, then it would be really subtle with a smaller amount.

In conclusion, I am now determined to try more carrot cakes with cocoa powder. After making this one, I found Chef Scott Peacock's recipe, which uses a tablespoons of cocoa powder and a full tablespoon of cinnamon. As much as we loved the Mrs. Field's version, I'll have to try the 1 tablespoon cocoa version for comparison.

Divorce Cake

Update: In my quest for dark brown carrot cakes, I tried a carrot cake made with honey -- Divorce Cake. The Divorce Cake was exactly what I was looking for. The honey plus the baking soda contribute to its lovely shade of brown.

  • Mrs. Fields Cinnamon Sugar Butter Cookies
  • Mrs. Fields' White Chocolate Bundt Cake
  • Chocolate Carrot Brownies
  • Best Carrot Cupcakes
  • Carrot Walnut Muffins

Recipe

chocolate carrot cake

Chocolate Carrot Cake

Cookie Madness
This is a very taste carrot cake with a subtle chocolate flavor. Unlike most carrot cakes, this one calls for butter instead of oil, and is not at all greasy. Nuts are optional, but I recommend keeping the undrained pineapple, as it adds moisture, texture and flavor to the cake.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine American
Servings 16

Ingredients
 

  • 2 cups all-purpose flour 10 oz
  • 2 cups granulated or raw sugar 14 oz
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ⅓ to ½ cup unsweetened natural cocoa powder
  • 4 large eggs
  • 3 sticks 12 oz unsalted butter, melted and cooled
  • 1 tablespoon vanilla extract
  • 1 small can crushed pineapple in juice undrained
  • 2 cups grated carrots
  • ⅔ cup toasted walnuts optional

Cream Cheese Frosting

  • 16 oz cream cheese softened
  • 4 oz 1 stick unsalted butter, softened
  • 2-3 cups powdered sugar plus more if desired
  • 1 teaspoon vanilla extract
  • ½ cup or sweetened flaked coconut optional

Instructions
 

  • Preheat oven to 350 degrees. Grease and flour two 9x2 inch round cake pans.
  • In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and cocoa powder.
  • In a mixing bowl, beat the eggs with an electric mixer until foamy. Gradually beat in the butter and the vanilla.
  • Using a large scraper, gradually stir the flour mixture into the egg mixture. Once the flour is blended, stir in the carrots and crushed pineapple. Add nuts (if using)
  • Divide cake between the pans and bake for about 35 or until the tops are brown and spring back when touched. Let cool before removing from pans.
  • To make the frosting, beat the cream cheese and butter until creamy. Gradually beat in the powdered sugar, scraping bowl often. Beat in the vanilla. Taste test, and if the frosting is not sweet enough for you, add more sugar. If desired, add the coconut.
  • I like adding the coconut to a portion of the frosting and using that portion in the center only.
  • Frost the cake with the cream cheese icing.

Notes

Mrs. Fields uses ½ cup of cocoa powder. I tested with ⅓ cup and ½ cup and was happy with the results of both amounts. Walnuts are optional, as is cinnamon. I added 2 teaspoons of cinnamon to the second cake and it tasted good, but seemed less cinnamon-y than a typical carrot cake with 2 teaspoons of cinnamon. I think the cocoa powder mutes the cinnamon a bit.
Tried this recipe?Let us know how it was!

More Carrot Cakes category on Cookie Madness

  • Tahini Carrot Cake
    Tahini Carrot Cake in an 8 Inch Square Pan
  • Carrot Cake Category on Cookie Madness
    Divorce Cake
  • 9x13 Inch Carrot Cake with Buttermilk Glaze
  • six layer carrot cake
    Six Layer Carrot Cake

Reader Interactions

Comments

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  1. Sonya

    October 11, 2016 at 9:36 am

    Can't say I have, and hadn't heard of it until this morning!

  2. Anna

    October 10, 2016 at 11:34 am

    Try it!!

  3. Sue

    October 10, 2016 at 10:08 am

    I just logged on to Google and there was a note that you had posted this and now I've completely forgotten what I was going to search for! I've never heard of chocolate carrot cake. It seems a bit strange and yet it kind of makes sense when I think it through.

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