The best delicious Chocolate Carrot Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Carrot Cake recipe today!
Hello my friends, this Chocolate Carrot Cake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Carrot Cake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Carrot Cake.
What Makes This Chocolate Carrot Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Carrot Cake.
Ready to make this Chocolate Carrot Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 c All purpose flour
2 c Sugar
1/4 ts Salt
1/2 c Cocoa powder
1 ts Baking powder
1 ts Baking soda
4 lg Eggs
3 Sticks UNSALTED butter
1 tb Pure vanilla extract
2 c Shredded carrots
1 c Undrained crushed pineapple
FROSTING
3 tb Heavy cream
16 oz Cream cheese, softened at
-room temperature
1 Stick UNSALTED butter
2 ts Pure vanilla extract
1 tb Lemon juice (from a lemon,
-not a bottle)
2 c Powdered sugar
2 c Toasted chopped pecans
2 c Sweetened coconut (optional
— she used it)
Note: I am telling you every detail of her instructions for those who need
every detail, like myself.
Mix first six ingredients together with wire whisk. Melt butter. Add the
eggs, one at a time, to the melted butter, beating as you go. To this
egg-butter mixture, add vanilla. Slowly add dry ingredients a bit at a
time, blending slowly. After this is completed, stir into the batter with
a spatula the shredded carrots and then the pineapple (juice and all). Use
the spatula to thoroughly “incorporate” the ingredients. Pour evenly into
THREE round cake pans which have been buttered and floured. Bake at 350
degrees for 30 minutes. The chef stated that since this is a MOIST cake,
use a toothpick to test for doneness. It should not be wet, but come out
clean with a few crumbs attached. Do not over bake. After cooling in pans
for 10 minutes, invert onto waxed paper placed atop cake racks. Let stand
until completely cool. Prepare frosting.
FROSTING: With a pastry brush, using 1 tbsp. for each cake layer, brush the
cake layers with the heavy cream to seal in the moisture and create a base
for the frosting. Blend together the cream cheese and the butter. Blend in
the vanilla and the lemon juice. Carefully and slowly blend in the
powdered sugar. Beat until smooth and creamy. With a spatula, add the
coconut, if desired. Frost between each cake layer. After they are
stacked, start frosting the sides, finishing with the top. Pour the pecans
on the top, pressing into the frosting. BEAUTIFUL chocolate cake with
white frosting. Looked wonderful!
Her tips:
Put your icing spatulas into warm water. After each spread, dip the
spatula into the warm water and wipe dry. Never use the spatula without it
being cleaned and warmed. Frost on wax paper, which catches the messes
rather than your plate and can be slid out or torn off after you are done
and makes the cake look professional.
Yields
1 Servings
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