Chocolate Chip Carrot Cake is a delicious and easy cake to make in a 9×13-inch pan.

If you’re looking for a nice cake to make for spring, this Chocolate Chip Carrot Cake certainly fits the bill. Carrot cake is a popular choice for Easter, Mother’s Day and other spring events. And since this one is made in a 9×13-inch pan, that means it’s super easy to make too. This carrot cake has a bit of chocolate added to it. Miniature chocolate chips are used so the chocolate is spread around the cake proportionately.

How to make Chocolate Chip Carrot Cake:

Scroll to the end of this post to print out the complete recipe. In one bowl, the dry ingredients are combined with a full pound of shredded carrots. In another bowl, the sugars and wet ingredients are combined. Then the two bowls are combined and the chips are mixed in. Walnuts can be mixed in too, or you can choose to put them on top of the cake. Or you can leave out the nuts entirely. The cake is baked for 40 minutes in a 9×13-inch pan.

Adding the frosting:

The frosting on this cake is a simple mix of cream cheese, butter, vanilla extract and powdered sugar. It’s spread onto the top of the cake. If you’d like to sprinkle walnuts on top of your Chocolate Chip Carrot Cake, that’s up to you.

Equipment you can buy so this recipe is easy to make:

• Cake pan with a lid for easy storage: I love this pan!  It’s cheap, nothing sticks to it, and the included lid makes the cake so easy to store.
• Box grater: It’s so easy to have a box grater when you’re in charge of grating a large amount. The non-slip surface on the bottom of this grater makes it easy to use too. You’ll need to grate one pound of carrots for this recipe, so the box grater comes in handy.

How to toast walnuts:

1. Preheat oven to 350°F.
2. Arrange walnuts on a cookie sheet in a single layer.
3. Bake 8 to 10 minutes, checking frequently.

Chocolate Chip Carrot Cake is a delicious and beautiful cake. It will store just fine at room temperature sealed with a lid for two to three days. Enjoy!

Here are a few more recipes using chocolate chips that you might like to try:

• Nutty Chocolate Chip Overload Cookies
• Chocolate Chip Zucchini Bread
• Low Fat Mint Chocolate Chip Ice Cream
• Chocolate Chip Cookie Dough Dip
• Chocolate Chip Cookie Brittle
• Gooey Chocolate Chip Sandwich Bars
• Chocolate Chip Cookie Dough Truffles
• Chocolate Chip Cookie Pie

Print

Chocolate Chip Carrot Cake

A delicious carrot cake with a touch of chocolate scattered throughout!

Course Dessert

Cuisine American

Keyword carrot cake, chocolate chip

Prep Time 30 minutes

Cook Time 35 minutes

Servings 15 servings

Calories 426kcal

Author RecipeGirl.com (shared from Serving Up the Harvest cookbook)

Ingredients

CAKE:

• 2½ cups all purpose flour
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• 1½ teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 teaspoon salt
• 1 pound (about 6 medium) carrots
• 1 cup granulated white sugar
• 1 cup packed light brown sugar
• 4 large eggs
• 1½ cups canola or vegetable oil
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup miniature chocolate chips
• 1 cup chopped walnuts, toasted (optional)

FROSTING:

• 8 ounces cream cheese, at room temperature
• 1/4 cup (1/2 stick) salted butter, at room temperature
• 1 teaspoon vanilla extract
• 1½ cups powdered sugar

Instructions

PREPARE THE CAKE:

• Preheat the oven to 350°F. Spray a 13x9-inch pan with cooking spray.
• In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.
• Shred the carrots in a food processor (or by hand). Add the carrots to the flour mixture.
• In a large bowl, combine the white and brown sugars and eggs and use electric hand mixer to blend them together. Add the oil and extracts and mix until well blended and emulsified, about 30 seconds. Scrape into the bowl with the carrots and flour mixture. Stir by hand until well mixed. Fold in the chips and nuts, if using. Scrape into the prepared baking pan.
• Bake 35 to 40 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool in the pan on a rack.

PREPARE THE FROSTING:

• In a large bowl, use an electric mixer to combine the cream cheese, butter and vanilla until blended. Scrape down the sides of the bowl, add the powdered sugar, and keep mixing until smooth. Spread onto the cooled cake.

Notes

• NOTE: Optional nuts are not included in the nutritional information.
• Instead of mixing nuts into the batter, you may opt to sprinkle the nuts on top of the frosting.
• To toast the nuts: Preheat oven to 350°F. Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.

Nutrition

Serving: 1serving | Calories: 426kcal | Carbohydrates: 68g | Protein: 6g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 83mg | Sodium: 359mg | Potassium: 221mg | Fiber: 2g | Sugar: 49g | Vitamin A: 5458IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 2mg

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