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chocolate carrot cake

Chocolate Carrot Cake

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.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16
Author Cookie Madness


  • 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
  • 1/3 to 1/2 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
  • 2/3 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
  • 1/2 cup or sweetened flaked coconut optional


  • 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.


Mrs. Fields uses 1/2 cup of cocoa powder. I tested with 1/3 cup and 1/2 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.