Chocolate Carrot Cake (recipe)

Cake Ingredients

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup cocoa powder
  • 1/2 tsp. cinnamon
  • A pinch of Allspice
  • 1/2 tsp. baking soda
  • Pinch of salt
  • 3 large eggs
  • 1/2 cup coconut oil
  • 1/4 cup sour cream
  • 1 Tblsp. vanilla extract
  • 1 1/2 cups shredded carrots
  • 1/2 cup raisins
  • 1 cup Hershey bar chopped.

Frosting

  • 8 oz. package cream cheese softened
  • 1/4 cup butter softened
  • 2 tsp. vanilla extract
  • 2 tbsp.  cream
  • 1 1/2 cups powdered sugar
  • 1/4 cup cocoa powder
  • Pinch of salt
  1. In a large bowl, stir together flour, sugar, cocoa powder, cinnamon, allspice, baking soda, and salt.
  2. Add eggs, oil, vanilla, and carrots, stirring until just combined. 
  3. Fold in chocolate chips & raisins.
  4. Spread batter evenly in a 9×13″ pan.
  5. Bake at 350 degrees for about 25 minutes, or until a toothpick inserted comes out clean.
  6. Remove to a wire rack to cool. I then put it into the fridge.
  7. Meanwhile, prepare chocolate cream cheese frosting.

For chocolate cream cheese frosting:

  1. In a large mixing bowl, beat cream cheese and butter until smooth and creamy.
  2. Beat in vanilla and cream.
  3. Add powdered sugar and cocoa powder, beating until thick and creamy. Add additional powdered sugar and heavy cream, as needed.

I spread the frosting on the refridgerated cake. Whip cream or nuts on top as desired.

I make this cake in the video below: