Carrot And Chocolate Cake Recipe

Chocolate and carrot isn’t your typical combination, but they work so well together! Loads of carrots help make this chocolate carrot cake incredibly moist while also allowing the chocolate flavor to really shine. To take things up a notch, this loaf is topped with a quick chocolate pudding frosting and it’s all completely gluten free and vegan!

This is the PERFECT Easter dessert that everyone can enjoy! Not only is it incredibly delicious, but it’s also gluten free, dairy free, vegan, and nut free. Here’s what you will need to make it:

Unlike traditional carrot cake, this chocolate carrot cake does not require any sort of spices. I personally don’t prefer the flavor combination of chocolate and cinnamon but feel free to add in your favorite warm spices if you like!

Spiced Carrot Cake With Blond Chocolate Frosting

This frosting is so addicting I think I could just eat it straight with a spoon. It’s not actually pudding, but it does have a very similar flavor and consistency. The flavor isn’t too sweet and it is so light and creamy. Here’s what you need to make it:

Allow the cake to cool for about 30 minutes before frosting. If the cake is too warm, the frosting will just melt off. It’s perfect when the cake is just slightly warm, which allows the frosting to slowly drip down the sides.

The cake is delicious as is with just the frosting, but I really wanted this cake to show its ingredients so let’s turn this into a little carrot garden!

Easter Chocolate Carrot Cake

Then, add some chocolate cookies into a sandwich bag (I used gluten free chocolate sandwich cookies but only used the cookie part, not the cream). Smash to create our garden dirt.

Make sure to tag me @butternutbakery onInstagramand leave a review below if you make this chocolate carrot cake. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!

This chocolate carrot cake is SO moist, SO fudgy, and topped with a creamy chocolate pudding frosting. It’s baked in a loaf pan for perfect snack slices and is completely gluten free and vegan!

Ginger And Walnut Carrot Cake

I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!This chocolate carrot cake is perfectly moist and spiced, it’s topped with a white chocolate cream cheese frosting making it the perfect snacking cake for Easter or any time of the year. The cake mix is quick to whip together and it’s even better made ahead of when you need it!

This time of year the sun starts shining more and everything comes back to life for the beginning of spring. We love it! This chocolate carrot cake is super easy to whip together and is packed full of flavour. It’s just the sweet snack we need around Mother’s Day and Easter! Talking about Easter our Chocolate Hot Cross Buns are to die for.

There's something comforting about the balance of flavours in this cake, it's reminiscent of a carrot cake but amped up with cocoa powder and chocolate chunks throughout the mix. We do not apologise for the double dose of chocolate with the cream cheese frosting, the perfect medium for white chocolate. If you love cream cheese frosting you'll love our Tiramisu Cake!

My Favorite Carrot Cake Recipe

If you’re like us and love cream cheese frosting, you need this chocolate carrot cake in your life and you need to check out our maple pecan banana bread, which is also life changing! Or if you are after something a little simpler try these Chocolate Cornflake Cakes.

Easy - once all your ingredients are out and ready to use, this recipe is simple to follow and the cake mix is really quick to produce - in under 15 minutes you can be placing it in the oven. Nothing complicated or faffy.

One bowl - carrying on from being easy, this is a one bowl carrot cake kind of gig, we want things simple. It’s easy enough to make, but even easier on the clean up. To make this in one bowl just add the dry ingredients on top of the wet mix and gently fold in.

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Moist - we want moist carrot cake, and this chocolate version provides that. Using oil helps with this but the star ingredient of carrots is what creates this wonderful texture.

Frosting - as with most cakes, we want the right balance of flavour in the frosting. The cream cheese frosting for this chocolate carrot cake is spot on; light, fluffy and whipped up in a moment, then flavoured with white chocolate which balances out the spices and dark chocolate in the cake.

Oil - instead of butter we’re using vegetable oil, it really helps keep the moisture in the carrot cake and also means that you can avoid messing around with needing soft butter, especially if you live somewhere cold.

Chocolate Carrot Cake (gluten Free & Vegan)

Sweetness - because we have a good amount of chocolate in this cake we want to ensure it is nicely balanced, you’ll need soft brown sugar for this.

Carrots - the centre focal point of this chocolate carrot cake is grated carrots. They add a lovely moisture to the texture of the cake.

Spices - you need the following spices: ground cinnamon, ground ginger, ground nutmeg, ground cloves and the perfect subtle touch of orange zest to lift them all together.

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Nuts - we love to use pecans in our chocolate carrot cake, but you can easily use walnuts which are more traditional, if you have an allergy you don’t have to use nuts at all.

Cream cheese frosting - the cream cheese frosting is super special as it’s made with white chocolate. You’ll need: cream cheese, butter,

The origin of carrot cake is disputed but it seems it stems mainly from the European region. It is a very popular cake in Britain especially in spring and around Easter and a lot of recipes have many variations of spices. Most traditional recipes settle on including cinnamon, ginger and mixed spices. In our easy chocolate carrot cake the spicing is similar; cinnamon, ginger, nutmeg and cloves and is perfectly balanced and ultimately heightened with a light touch of orange zest.

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Zucchini - switch up the carrot cake with grated zucchini instead of carrot or do a 50/50 mix, just be sure to squeeze out the extra moisture if using zucchini. We haven’t had a chance to test this out, but if you do try it, let us know how it goes in the comments.

Layered - the cake domes into the centre of the cake, if you wish to make this a layered carrot cake then use a slicing knife or serrated bread knife to cut the cake in half around its equator, slather half the frosting in the centre and place the top of the cake back on and use the remaining frosting to top the cake.

Round - if you don't have an 8 x 8 inch square tin, or you'd prefer to make a round cake, you can use a 9 inch round cake tin instead.

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Gluten free - you can easily make this cake gluten free by switching out the all purpose flour for a gluten free all purpose flour.

Dairy free - to make this cake dairy free you will need to use dairy free dark chocolate for the cake batter and use dairy free cream cheese, butter and white chocolate for the frosting.

Spices - feel free to mix it up with the spices. We feel like we nailed it with the balance of spices in this chocolate carrot cake, especially with the touch of orange zest. However, if you want to switch out the cloves with mixed spice or leave it out, that's up to you.

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Don’t overmix - as with most cakes, we don’t want a heavy dense cake. Avoid this by whisking together the wet ingredients first then switching to a wooden spoon to fold through the dry ingredients.

Rest in tin - allowing the cake to rest in the tin before removing allows the cake to finish baking, it also helps with the texture and structure of the cake so it’s not going to break when you remove it from the tin.

Cool completely before frosting - unless you want to have your frosting melt on your chocolate carrot cake, make sure it is completely cool before frosting.

Chocolate Carrot Cake With Chocolate Cream Cheese Frosting

Make ahead of time - this cake works really well being made ahead of time, this allows the flavours to meld together and as it sits it becomes lovely and moist.

Yes, absolutely, this chocolate carrot cake can be frozen easily. We would recommend freezing the baked cake separately from the frosting. The cake can be frozen wrapped in cling film and stored for 4 to 6 months.

Yes, store in an air tight container for up to three months. We recommend defrosting the frosting in the refrigerator before using and when ready to use leave on the counter top for 20-30 minutes and whip with a hand held beater or stand

Chocolate Carrot Cake