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Chocolate Carrot Cake

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By Betty Crocker Kitchens
Updated Mar 2, 2023
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An all-time favorite cake gets a chocolatey twist, topped with classic cream cheese frosting.

More About This Recipe

  • This chocolate carrot cake is as fragrant and spicy as your favorite carrot cake but with a chocolatey twist that no one will guess comes from Betty Crocker™ Super Moist™ chocolate fudge cake mix. In perfect contrast with this light cake is the rich homemade cream cheese frosting. While we’re happy to eat this perfectly sweet and balanced cake any day of the week, it’s perfect for a party. Baked in a sturdy 13x9, it travels well and serves 12 people. Even better, it won’t break the bank as it’s made with cake mix, cream cheese, carrots and a handful of standard ingredients — like eggs, oil and butter. So next time you want to impress without a lot of fuss, mix up this chocolate carrot cake. If you want to make it extra special, read up on Betty’s best tips and tricks for baking cake.

Chocolate Carrot Cake

  • Prep Time 30 min
  • Total 2 hr 5 min
  • Servings 12
  • Ingredients 8
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Ingredients

Cake

Frosting

  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla
  • 1 1/2 cups powdered sugar

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
  • Step 
    2
    In large bowl, make cake mix as directed on box. Beat in cinnamon. Stir in carrots. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • Step 
    3
    In large bowl, beat cream cheese and butter with electric mixer on medium-high speed until smooth. Beat in vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Spread on top of cake. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining cake.

Nutrition

Nutrition Facts are not available for this recipe

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