Chocolate Carrot Cake
Recipe type: Cake
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Yields: 24
Moist and chocolatey, would never guess there are 2 cups of carrots hidden in here!
  • 3 eggs
  • 1 cup granulated sugar
  • ¼ cup vegetable oil
  • 4 ounces semi-sweet chocolate, melted and cooled slightly
  • 1½ cups flour
  • ¼ cup unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • ¾ cup milk
  • 2 cups shredded carrots
  1. Preheat oven to 350°F and prepare pans, set aside.
  2. Shred Carrots. Set aside.
  3. Beat sugar and eggs together until smooth.
  4. Add oil and mix, while continuously mixing add melted chocolate.*
  5. In a separate bowl whisk together flour, cocoa, baking powder, baking soda, ginger, cinnamon, and salt.
  6. Alternate adding dry ingredients and milk until almost combined, stop mixer.
  7. Using a spoon or spatula mix in carrots until just combined, careful to not over mix.
  8. Bake for 30-45 minutes. Or until a tester comes out clean.
If making cupcakes, fill cupcake liners ½ way and bake for 15-20 minutes. Or until tester comes out clean.

*If chocolate is still very warm be careful to add slowly and keep the mixer running so it doesn't cook the eggs.
Recipe by Bake 2 The Future at