Chocolate-Covered Carrot Cake Recipe
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Carrot cake, with its moist crumb and sweet, spiced flavor, has long been a beloved classic. But what if we told you there’s a way to take this favorite to the next level? Enter the Chocolate-Covered Carrot Cake – a delightful twist that combines the rich allure of chocolate with the wholesome goodness of carrots. In this article, we’ll guide you through crafting a masterpiece that’s sure to become a showstopper at any gathering or a delightful indulgence for your sweet cravings.


For the Carrot Cake:

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 cups finely grated carrots
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts or pecans (optional)

For the Chocolate Ganache:

  • 1 cup heavy cream
  • 8 ounces semi-sweet chocolate, finely chopped

For Garnish (Optional):

  • Shredded carrots
  • Chopped nuts
  • Chocolate shavings


Making the Carrot Cake:

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Combine Wet Ingredients: In a large mixing bowl, whisk together sugar, vegetable oil, and eggs until well combined.
  3. Mix Dry Ingredients: In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in Carrots and Pineapple: Gently fold in the grated carrots, crushed pineapple, and chopped nuts (if using) until evenly distributed in the batter.
  6. Bake to Perfection: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.

Making the Chocolate Ganache:

  1. Heat Cream: In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Be careful not to let it boil.
  2. Pour Over Chocolate: Place the finely chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a minute.
  3. Whisk Until Smooth: Stir the chocolate and cream together until the chocolate is completely melted and the ganache is smooth.

Assembling the Chocolate-Covered Carrot Cake:

  1. Stack and Frost: Place one cooled carrot cake layer on a serving plate. Spread a layer of chocolate ganache over the top. Add the second cake layer and cover the entire cake with a generous coating of ganache.
  2. Garnish (Optional): Garnish the cake with shredded carrots, chopped nuts, or chocolate shavings for an extra touch of elegance.

Pro Tips:

  • Room Temperature Ingredients: Ensure that your eggs and other dairy ingredients are at room temperature for a smoother batter.
  • Grating Carrots: Use the fine side of a grater or a food processor to finely grate the carrots for a better texture in the cake.
  • Ganache Consistency: Adjust the ganache consistency by adding more cream for a thinner glaze or more chocolate for a thicker coating.


The Chocolate-Covered Carrot Cake seamlessly marries the comforting essence of carrot cake with the luxurious allure of chocolate. Each slice reveals layers of moist cake, vibrant carrots, and a velvety chocolate ganache that’s both indulgent and inviting. Whether for a special occasion or a sweet treat, this recipe is a testament to the delightful possibilities that unfold when classic flavors meet creative innovation. So, roll up your sleeves, preheat that oven, and treat yourself to a slice of pure bliss with this Chocolate-Covered Carrot Cake masterpiece.


By uvu44

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