A moist carrot caked with dark chocolate chips and topped with a buttery-sweet cream cheese frosting!
Hello, sweet friends!
Today I’m sharing one of my favorite early spring dessert recipes.
Of course, here in Minnesota, it is still VERY much winter with temperatures falling to -5 this morning along with a few more inches of snow last night.
But spring IS on its way, and friends, I really cannot wait for it to get here!
And honestly, I’m not quite sure why carrot cake is traditionally a spring dessert anyway?
I mean seriously? If you think about it, even though there is no substitute for carrots picked straight from the garden, they are available all year long.
And in this case, tucked inside a deliciously moist cake, topped with a decadently creamy frosting, does it really matter where they came from?
Speaking of those carrots! The usual carrot cake calls for around 2 cups! This recipe? 3 1/2 cups! That’s around seven carrots that need shredding, so this girl grabs her food processor for a little assistance!
This carrot cake is also SUPER easy to whip together. No layers or fancy ingredients.
Just simple ingredients that I bet you already have in your refrigerator and pantry. Eggs, sugar, vegetable oil, flour, and a touch of cinnamon. And since I already had my food processor out for the carrots, I thought why not just use it to blend up the batter?
Ah, the simple life. Less is more. Especially when it comes to washing dishes! Am I right?
Oh yes, and there is also that ‘secret’ ingredient that makes this scrumptious cake OVER THE TOP!!! Instead of the usual raisins or nuts, I add in some dark chocolate chips!
Wait a sec! Chocolate in carrot cake? Yes, you read that right and you won’t believe how amazing these two ingredients are together!
But don’t take my word for it! Make the cake and you’ll taste for yourself!
And did I mention this carrot cake has the most incredibly creamy frosting-EVER!!!
Oh my goodness…it DOES!
I just know you’re family is going to love it as much as mine does!
I know this because before I could say, “Don’t cut the cake until I finish with photo’s’, it was cut. And devoured. And cut again.
Here’s the full recipe!
A moist carrot cake filled with chocolate chips and topped with a SUPER creamy cream cheese frosting!
- 3 1/2 cups shredded carrots
- 2 cups sugar
- 1 1/4 cup vegetable oil
- 1/2 cup dark chocolate chips
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 8 oz cream cheese softened
- 1 stick butter softened
- 2 1/2 cups powdered sugar
- 1 1/2 teaspoons vanilla
For Cake Preheat the oven to 350. Grease and flour a 9x13 pan. Combine sugar, oil, and eggs in a large mixing bowl or food processor. Beat or pulse until creamy. Slowly add in flour, baking soda, salt, and carrots. Mix until combined. Pour the batter into the pan. Sprinkle the cinnamon and chocolate chips over the top. Bake in the oven for 50 minutes or until a toothpick inserted comes out clean. Allow the cake to cool completely before frosting.
For Frosting Combine all frosting ingredients in a large mixing bowl. Beat until smooth and creamy. Spread over cake.
This carrot cake is definitely a family favorite at Easter time, but why wait until then?
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