This chocolate carrot cake is a soft, moist chocolate loaf made with freshly grated carrots and finished with a glossy chocolate glaze. It uses simple pantry ingredients, requires no mixer, and makes an excellent snack cake or a lighter dessert for holidays like Easter.
This recipe combines the rich cocoa flavor of a chocolate cake with the tender texture of carrot cake. Grated carrots keep the loaf extra moist while chocolate chips scattered through the batter add pockets of melted chocolate. The cake is easy to prepare and bakes in a standard 9 × 5-inch loaf pan.
Why You’ll Love This Recipe
- Quick to mix and no stand mixer required — everything is whisked and folded by hand.
- Deep chocolate flavor from cocoa powder and chocolate chips, finished with a simple chocolate glaze.
- Fresh grated carrots add moisture and a touch of extra nutrition while keeping the crumb tender.
Ingredients
Notes on key ingredients:
- Cocoa powder – Dutch-process or unsweetened cocoa powder both work.
- Unsalted butter – use melted and slightly cooled butter for better texture and flavor.
- Oil – a little vegetable or neutral oil keeps the loaf moist.
- Sugars – this recipe uses both granulated and brown sugar; brown sugar adds moisture and depth.
- Eggs – two large, at room temperature.
- Carrots – grate 2–3 medium carrots to yield about 1½ cups; freshly grated is best.
- Chocolate chips – semisweet or dark chocolate, divided between the batter and the top.
See the recipe card below for exact measurements.
Substitutions & Variations
- Replace the butter with additional oil for a slightly different texture.
- Add ½ cup chopped nuts (pecans or walnuts), toasted first for the best flavor.
- For a gluten-free version, try a tested 1:1 gluten-free flour blend, adjusting hydration if needed.
Instructions
Step One – Preheat the oven to 350°F. Spray the sides and bottom of a 9 × 5-inch loaf pan with baking spray, line with parchment, and spray the parchment as well.
Step Two – In a medium bowl whisk together the dry ingredients: flour, baking powder, baking soda, cocoa, cinnamon, ginger, nutmeg, cloves (or allspice), and salt. Set aside.
Step Three – In a large bowl whisk the melted butter, oil, granulated sugar and brown sugar until smooth. Add the eggs one at a time, then stir in the vanilla.
Step Four – Fold the dry ingredients into the wet mixture until just combined. Stir in the grated carrots and ½ cup of the chocolate chips.
Step Five – Pour the batter into the prepared pan and sprinkle the remaining chocolate chips on top. Bake at 350°F for 42–50 minutes, or until a toothpick inserted in the center comes out clean.
Step Six – Cool the loaf in the pan on a wire rack for 20 minutes, then remove it from the pan and cool completely. Prepare the glaze and spread or drizzle it over the cooled cake.
Expert Tips
- Grate whole peeled carrots at home using the small holes of a box grater or a food processor. Store-bought shredded carrots are drier and affect texture.
- Use the small holes on the grater so the carrot shreds integrate easily into the batter.
- Mix until ingredients are just combined; overmixing will make the crumb tougher.
- Allow the cake to cool completely before slicing and use a serrated knife for clean slices.
Recipe FAQs
It’s best to grate carrots at home. Pre-shredded carrots are typically drier and can make the cake less moist.
Yes. Use a muffin tin and reduce the bake time — check for doneness around 20 minutes.
Store an unfrosted loaf in an airtight container at room temperature for 3–4 days. Once glazed, keep it in the refrigerator for up to 4 days. You can freeze the unfrosted loaf for up to 3 months and frost after thawing.
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Chocolate Carrot Cake
Equipment
- Loaf pan
- Mixing bowls
Ingredients
Chocolate Carrot Cake
- 1¼ cups (156 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves (or allspice)
- ½ teaspoon salt
- ⅓ cup (28 g) Dutch-process or unsweetened cocoa powder
- ⅔ cup (133 g) granulated sugar
- ⅓ cup (73 g) brown sugar, packed
- ¼ cup (56 g) unsalted butter, melted and slightly cooled
- ¼ cup (59 ml) vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1½ cups (192 g) grated carrots (about 3 medium)
- ¾ cup (135 g) chocolate chips, semisweet or dark, divided
Chocolate Glaze
- ½ cup (60 g) powdered sugar
- 2 tablespoons (10 g) Dutch-process or unsweetened cocoa powder
- ¼ teaspoon cinnamon (optional)
- 2–4 tablespoons (30–60 ml) heavy cream or whole milk, adjust to reach spreadable consistency
- ¼ teaspoon vanilla extract
Instructions
Chocolate Carrot Cake
- Prepare a 9 × 5-inch loaf pan by spraying the sides and bottom, lining with parchment, and spraying the parchment. Preheat the oven to 350°F.
- Whisk together the flour, baking powder, baking soda, spices, cocoa, and salt in a medium bowl. Set aside.
- In a large bowl whisk the melted butter, oil, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla and whisk to combine.
- Fold the dry ingredients into the wet ingredients until just combined. Stir in the grated carrots and ½ cup of the chocolate chips.
- Pour batter into the prepared loaf pan, top with the remaining ¼ cup chocolate chips, and bake for 42–50 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan on a wire rack for 20 minutes, then remove the loaf and cool completely before glazing.
Chocolate Glaze
- Whisk powdered sugar, cocoa, and cinnamon in a medium bowl. Whisk in heavy cream or milk a tablespoon at a time until the glaze reaches a spreadable consistency. Stir in vanilla. Spread or drizzle over the cooled loaf.
Notes
Grate whole carrots on the small holes of a box grater. Freshly grated carrots retain moisture and texture better than pre-shredded store-bought carrots.
Nuts are optional. Add about ½ cup chopped pecans or walnuts if desired. Toast chopped nuts at 300°F for 6–7 minutes for more flavor.
If you enjoy raisins in carrot cake, stir in about ⅓ cup raisins to the batter.
Storage: Keep an unfrosted loaf in an airtight container at room temperature for 3–4 days. Once glazed, refrigerate for up to 4 days. Freeze the unfrosted loaf for up to 3 months; thaw in the refrigerator before glazing.
Nutrition
Serving: 1 slice • Calories: 300 kcal • Carbohydrates: 43 g • Protein: 3 g • Fat: 14 g • Fiber: 2 g • Sugar: 29 g
Please note nutritional values are estimates calculated by an online tool.