This Chocolate Ginger Carrot Cake is a great alternative to the classic carrot cake! A light chocolate flavors pairs with warm autumnal spices!
Chocolate? Ginger? Carrots? Sounds like a battle of strong flavors. And indeed these three ingredients are stand alone and star solo in desserts, but here a trio of chocolate, ginger, and carrot work harmoniously. Chocolate Ginger Carrot Cake is oddly reminiscent of a German chocolate cake. It’s a slight chocolate flavor that compliments, but does not overwhelm, the spice of ginger.
High ratios of fat to sugar lend a balance to the cream cheese frosting. Dyed a spooky green color makes for a perfect for Halloween treat!
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Chocolate Ginger Carrot Cake
Recipe Type: dessert
Serves: 1 2-layer 8-inch cake
Ingredients
- For the Chocolate Ginger Carrot Cake:
- 2 ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 2 teaspoons ground ginger
- 1 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 2 cups granulated sugar
- ¾ cup vegetable oil
- 1 teaspoon finely grated ginger
- 3 large eggs, room temperature
- 1/3 cup whole milk
- 2 teaspoons vanilla extract
- 2 cups finely shredded carrot, patted dry of excess moisture
- For the Cream Cheese Frosting:
- 2 cups unsalted butter, room temperature
- 7 to 8 cups powdered sugar
- ¼ to 1/3 cup heavy cream
- 2 teaspoons vanilla extract
- ¼ teaspoon fine salt
- 16 ounces cream cheese, room temperature
- Green food gel
- For Assembling and Garnishing Chocolate Ginger Carrot Cake:
- Ginger simple syrup
- White chocolate, melted and dyed orange
- Sprinkles
Instructions
To make the Chocolate Ginger Carrot Cake:
- Preheat oven to 350 degrees F. Spray 2 (8-inch) cake pans with baking spray, set aside.
- Whisk flour, cocoa powder, baking powder, ginger, salt, cinnamon together. In another bowl combine sugar, oil ginger, eggs, milk, and vanilla, whisking until smooth. Add wet-mixture to dry-mixture, fold in carrots. Divide evenly among cake pans, smoothing tops with offset spatula, and tapping against counter to release air bubbles.
- Bake 20 to 23 minutes, rotating halfway, a toothpick inserted will come out clean with a few moist, not wet, crumbs. Let cakes cool in pans 2 minutes before inverting onto wire rack to cool completely.
To make the Cream Cheese Frosting:
- In a stand mixer fitted with a paddle attachment beat butter until, about 1 minute on medium speed, gradually add powdered sugar, cream, vanilla, and salt. With mixer on low, add cubes of cream cheese a few at a time, beating to smooth, don’t over whip. Fold in green food coloring.
To assemble the Chocolate Carrot Cake:
- Using a serrated knife, even off cake layers. Dollop a bit of frosting onto a cake board. Soak cake layers with simple syrup. Apply frosting onto first layer, top with second layer. Chill for 15 minutes. Apply thin crumb coat. Chill again for 15 minutes. Apply final thicker layer. Drizzle melted white chocolate on top. Add borders on top and bottom. Garnish with sprinkles.
Notes
Cake recipe adapted from Hoffman Media