Description
Decadent, ultra-moist double chocolate carrot cake layers filled with shredded carrots and warm spices, smothered in silky cream cheese caramel glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 2 tsp baking powder & 1 tsp baking soda
- 1 tsp ground cinnamon & 1/2 tsp ground ginger
- 1/2 tsp fine sea salt
- 1 cup granulated sugar & 3/4 cup light brown sugar
- 1 cup vegetable oil (or melted coconut oil)
- 4 large eggs (at room temperature)
- 3 cups finely grated fresh carrots
- 1 cup semi-sweet chocolate chips
- Silky Glaze: 8 oz cream cheese, 1/2 cup powdered sugar, 1/4 cup caramel sauce, 1 tsp vanilla
Instructions
- Prep & Whisk Dry Ingredients: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, cinnamon, ginger, and salt.
- Mix Wet Ingredients: In a large bowl, whisk eggs, granulated sugar, brown sugar, and oil until smooth and glossy.
- Combine & Fold: Fold dry ingredients into wet ingredients just until combined. Gently fold in grated carrots and chocolate chips.
- Bake to Perfection: Divide batter evenly between prepared pans. Bake for 28–32 minutes until a toothpick inserted into center comes out clean. Cool in pans for 10 minutes, then invert onto wire racks to cool completely.
- Frost & Serve: Beat cream cheese with powdered sugar and vanilla until smooth. Layer cakes, frost top and sides, drizzle with warm caramel sauce, slice, and enjoy!
- Prep Time: 20
- Cook Time: 30
Nutrition
- Calories: 420