Looking for a fun twist on the traditional carrot cake? This cocoa carrot cake recipe adds a rich, chocolatey flavor to the classic carrot cake you know and love. The addition of cocoa powder to the batter creates a moist, decadent cake that’s perfectly balanced by the natural sweetness of carrots. Topped with a creamy, tangy cream cheese frosting, this cake is a delicious treat for any occasion, from birthdays to family gatherings or just as a sweet afternoon snack.
As someone who loves both carrot cake and chocolate, this recipe is a dream come true! The richness of the cocoa really complements the carrots, and the frosting is just the right amount of tangy to balance the sweetness of the cake. It’s the perfect combination of flavors and textures, and it always disappears in a flash when I bring it to a gathering.
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Cocoa Carrot Cake Recipe
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¾ cup granulated sugar
- ¾ cup brown sugar packed
- 3 large eggs
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups grated carrots about 3 medium carrots
- ½ cup chopped walnuts or pecans optional
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Mix wet ingredients: In a separate bowl, beat the sugar, brown sugar, and eggs together until smooth. Add the vegetable oil and vanilla extract and beat again until combined.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
- Add carrots: Fold in the grated carrots and, if using, the chopped walnuts or pecans.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
- Make the frosting: While the cakes cool, beat together the softened cream cheese and butter in a bowl until smooth. Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Beat until light and fluffy.
- Assemble the cake: Once the cakes are completely cool, spread a layer of cream cheese frosting on top of the first cake. Place the second cake on top and frost the top and sides of the entire cake.
- Serve: Slice and serve! This cake is best enjoyed the same day, but it can be stored in the fridge for up to 3-4 days.