There’s something irresistible about a moist, soft carrot cake topped with rich chocolate icing. The combination of sweet, earthy carrots and a luscious chocolate glaze makes for a perfect treat, whether it’s for a special occasion or just a cozy afternoon snack.
If you’ve ever wondered how to recreate that bakery-style carrot cake with chocolate icing, this recipe is for you! It’s simple, delicious, and will leave everyone asking for seconds.
Ingredients
For the Carrot Cake:
- 2 cups of all-purpose flour
- 2 cups of granulated sugar
- 1 ½ teaspoons of baking powder
- 1 ½ teaspoons of baking soda
- 1 teaspoon of ground cinnamon
- ½ teaspoon of salt
- 4 large eggs
- 1 cup of vegetable oil (or any neutral oil)
- 2 cups of finely grated carrots (about 4 medium-sized carrots)
- 1 teaspoon of vanilla extract
- 1 cup of chopped walnuts or pecans (optional)
For the Chocolate Icing:
- 200g of dark chocolate (or milk chocolate, depending on your preference)
- ½ cup of heavy cream
- 2 tablespoons of unsalted butter
- 1 teaspoon of vanilla extract
How to Make the Carrot Cake
1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent the cake from sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. This ensures that the dry ingredients are evenly distributed before they’re incorporated into the wet ingredients.
3. Mix Wet Ingredients: In another bowl, beat the eggs, oil, and vanilla extract until smooth. Add in the grated carrots and mix them in evenly. If you like nuts in your cake, fold in the chopped walnuts or pecans at this stage.
4. Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; you want to keep the batter light and fluffy.
5. Bake the Cake: Pour the batter into the prepared cake pan and spread it out evenly. Bake for about 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Every oven is different, so keep an eye on it!
6. Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Afterward, transfer it to a wire rack to cool completely before frosting.
How to Make the Chocolate Icing
1. Melt the Chocolate: Place the dark chocolate into a heatproof bowl. In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour the hot cream over the chocolate and let it sit for a minute. Stir the mixture until the chocolate is fully melted and smooth.
2. Add Butter and Vanilla: Once the chocolate is melted, stir in the butter until it’s fully incorporated. Add the vanilla extract and mix well. This will give the icing a nice glossy finish and a smooth texture.
3. Let the Icing Cool: Allow the chocolate icing to cool for about 10 minutes, or until it thickens slightly. If it’s too thin, it may run off the cake. If it’s too thick, you can warm it slightly in the microwave for a few seconds to make it easier to spread.
Frost the Cake
1. Apply the Icing: Once the carrot cake has cooled completely, spread the chocolate icing generously on top of the cake. You can spread it evenly with a spatula or let it flow over the sides for a more rustic look.
2. Optional Decorations: For extra decoration, you can sprinkle additional chopped nuts on top of the icing or even some extra grated carrots for a pop of color. If you prefer a simpler look, you can leave it as is.
3. Let It Set: Allow the icing to set for a few minutes before slicing and serving. This will ensure the chocolate icing stays firm and doesn’t slide off the cake.
Tips for the Perfect Carrot Cake:
- Grating the Carrots: Make sure the carrots are finely grated. You don’t want large chunks in the cake, as it could affect the texture.
- Moisture: The oil in this recipe helps to keep the cake moist. If you want to make it a bit lighter, you can substitute half the oil with applesauce.
- Storing the Cake: Store your cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week.
This carrot cake with chocolate icing is soft, moist, and packed with flavor. The combination of the sweet, spiced carrot cake and the rich, velvety chocolate icing will remind you of the cakes from your favorite bakery.
Whether you’re making it for a celebration or just a weekend treat, it’s a recipe that everyone will love. Enjoy!