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Carrot Cake with Chocolate Cream Cheese Frosting Recipe

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Carrot Cake with Chocolate Cream Cheese Frosting Video Recipe
Carrot Cake Recipe

Easter Egg hunt, coloring eggs and more fun for kids during Easter is the modern way of celebrating Jesus resurrection. I had a week plan to make something to share with neighbors and also my daughter wanted a cake since she studied hard for her year end exams. So I made this Carrot Cake with White Chocolate Cream Cheese Frosting recently, baked the cake a day and frosted it next day followed by immediate cake cutting (do check the video till end with volume to hear the cold war 🙂

and shared slices with 3 of our neighbors. Kids had a slice and I also made egg free carrot cupcakes for us with the same icing. Will try to post it soon :-). Please save this link I will update Eggless Carrot Cupcakes Recipe HERE in near future.

Carrot Cake with Chocolate Cream Cheese Frosting Video Recipe
Carrot Cake Slices

I made it especially for a expectant mom and kids, so I went for alcohol free vanilla extract and most of the ingredients were organic and the oil used was cholesterol free. Also for the first time sharing a 10 minutes video with details on the entire cake making, hope you like it. Do try, share with your friends circle since sharing is caring :-). Wishing you all a very happy Easter and happy weekend, today we are planning to make Easter egg hunt at two places near by and in the evening I have to take them for the 108 times Rama Nama chanting.

If you try these Classic Carrot Cake, please don't forget to rate and comment your feedback at the bottom of the post. Also if you have any questions do feel free to leave a comment for the same and I will try to answer it asap. Make sure to follow me on Instagram for day to day menu ideas , instant recipes, healthy bakes and garden tips ! Follow me on YouTube for clear video tutorials especially on baking recipes with Recipe Cards or Pinterest for healthy snack ideas and Facebook for recipe updates!

Jump To

Key Points
How to Prepare the Cake Pans
Carrot Cake Spice Mix Preparation
Carrot Cake Batter Preparation
White Chocolate Cream Cheese Frosting
Carrot Cake Assembly
Complete Video Recipe
Printable Recipe
Related Recipe Links
Carrot Cake with Chocolate Cream Cheese Frosting Video Recipe
Easter Theme Carrot Cake

Key Points

  • I have added fresh spices and store bought cinnamon and nutmeg powder but you can powder everything as shown in video or replace others with store bought powders.
  • Just give a gentle stir after adding shredded carrots to the cake batter.
  • You can slightly warm the oil and then add brown sugar so it melts if it has big chunks (i didn’t do 🙂 ).
  • If not doing frosting you can increase 1/3 cup brown sugar in this recipe for the tea cake.
  • For the brown color frosting you can use brown chocolate or cocoa powder.
  • If using chocolate chips or morsels then it needs milk to melt and smooth and waffles doesn’t need it.
  • You can make the cake without cake turntable just a plate over stove works well, do refer if interested HERE.
  • You can make the cake batter with manual hand whisk (refer my eggless Carrot Cake recipe HERE ) and cream cheese frosting using hand whisk HERE) .
  • You can bake the cake in pressure cooker as well, refer HERE .

How to Prepare the Cake Pan

  • Prepare the pans by greasing it with just butter and flour or butter and parchment paper (I did so for this recipe).
  • For that use back of pan to mark circle with food writer (Pic 1).
  • Cut the marked circle with paper cutter/scissor (Pic 2).
  • Using soft butter grease all over the inner pan (Pic 3 & 4).
  • Place the prepared parchment circle paper for the bottom of the pan (Pic 5).
  • And gently press it so that paper sticks well without shrinks (Pic 6).
  • Keep it aside and prepare the cake batter.

Yields 3 – 6 inch cakes or 2 – 8 or 9 inch cakes

Carrot Cake Recipe

Ingredients

All Purpose Flour / Maida – 2 Cups
Walnuts / Almonds – 1/4 Cup
Eggs – 4 Numbers
Oil – 1 Cup
Cinnamon Powder – 1.25 tsp (use whole, grind with other spice mix)
Nutmeg Powder – 1/2 tsp
Cardamom – 2 Numbers
Dark Brown Sugar – 1/2 Cup
Granulated sugar – 1 Cup
Grated Carrot – 2.25 Cups (250 grams)
Butter – 1/2 tbsp for greasing the pans
Cardamom Powder – 1 tsp ( just increase whole cardamom count to 7)
Salt – 1/2 tsp
Baking powder – 2 tsp
Baking soda – 1/4 tsp
Dry ginger and cloves powder – 1/4 tsp each

Carrot Cake Spice Mix Preparation

  • Prepare the spice mix if doing at home with dry ginger (chopped finely, dry or Sautee the fresh ginger in dry pan until moisture evaporates), cloves, whole cardamom and cinnamon (Pic 4).
  • Once cooled grind it with 1/4 cup granulated sugar (also cardamom powder if using) and walnuts or almonds (Pic 5).
  • No need to sift this mixture (Pic 6).
  • Add the remaining 3/4th sugar cup in the cake batter preparation.
  • Also clean, Peel (Pic 2) and grate the carrots (Pic 3) using the grater mentioned in the Pic 2 and keep it ready.
  • I have another version of Spice Mix do check it HERE.

Carrot Cake Batter Preparation

  • Mix all dry ingredients like flour, baking soda, salt, baking powder and spice mixes in a mixing bowl (Pic 1&2) and keep aside.
  • In another mixing bowl add oil, granulated sugar (regular sugar) , brown sugar (Pic 3) mix until sugar dissolves.
  • Add one egg at a time (Pic 4), beat for 30 seconds after each addition.
  • After eggs add vanilla extract (Pic 5).
  • Now add the dry flour mixture in 3 batches (Pic 6) and after each addiction do blend until no traces of dry flour.
  • The batter looks shiny as in Pic 7.
  • Finally add shredded carrots (Pic 8) and give a gentle stir in beater or with spatula (Pic 9).
  • Divide the batter among prepared pans (Pic 10).
  • Tap the batter (Pic 11) and in preheatwed oven place the pans carefully.
  • Bake at 350 F or 180 C for 35 minutes or tooth pick inserted at center comes one clean (Pic 12).
  • Allow to cool on a wire rake for about an hour and store in the refrigerator or freezer tightly wrapped for later use.
  • If using it immediately chill the cake in refrigerator for at least 30 minutes, it avoids more crumbs in the cake.
  • Do the frosting as desired and the details follows.

Video Tutorial

White Chocolate Cream Cheese Frosting

Ingredients

Cream Cheese – 8 oz
Unsalted Butter – 12 Tbsp
White Chocolate or Chocolate Chips – 4 oz
Powdered Sugar / Icing Sugar – 1.5 Cups to 2 Cups
Salt – A Pinch / 1/8 tsp
Vanilla Extract – 1 tsp
Milk – 1- 2 Tbsp to melt chocolate
Blue Food Color
Few Chocolate Eggs to decorate

Easter theme cake , a recipe from scratch with video demo

Yields :- Frosting sufficient for 6 inch 3 layers cake or 8 or 9 inch, 2 layers cake

Preparation

  • Keep the butter and cream cheese (30 minutes) at room temperature (Pic 1) and butter takes quite more time to soften say 1-2 hours.
  • In a mixing bowl cream butter and cream cheese until smooth (Pic 4) .
  • Add vanilla extract (Pic 4), half quantity powdered sugar and cream until smooth.
  • Melt the chocolate in double boiler (Pic 2) or microwave or over boiling water.
  • Once melted completely and looks shiny (Pic 3) wait till it cools completely or place it over ice cubes for quick process.
  • Add the cool melted yet runny chocolate in to cream mixture.
  • Cream all together for 1 to 1.5 minutes and depends on the texture do add remaining sugar.
  • Also for filling you need soft texture and for icing the cake you need stiff/crust texture (Pic 5).
  • So take few tbsps of white cream for the filling (i just eye balled it).
  • For the remaining cream add food color and cream it.
  • For the crust texture color as desired and beat until not so stiff peaks (Pic 6 and as shown in video).
  • It looks gooey but you chill the frosting for 30 minutes in refrigerator at least (it needs time to set) and here you go for the perfect icing.
  • You can make the cream ahead of time and refrigerate till use.
  • If the cream is so stiff do add few drops of milk to bring to right consistency.
  • Also once out from the refrigerator do allow 5 – 10 minutes for the cream to breath and if needed whip a bit and apply over cake.

Carrot Cake Assembly

  • Unwrap the baked cake layers and level / trim (Pic 1) them as shown in video tutorial.
  • Do moisture the cake layers using mild sugar syrup (Pic 3, for 1/4 cup boiling water just 1 tbsp sugar works).
  • Over cake turntable add cream and place the cake board.
  • Add the first cake layer, and half of the reserved white cream cheese filling (Pic 2).
  • Stack the layers as shown , moisture with sugar syrup and add the remaining filling over second layer of cake (Pci 4).
  • Crumb coat (first coat) the cake (Pic 5) and chill the cake with crumb coat for 30 minutes or until it sets if you touch it should not stick in your fingers.
  • Apply second coat as desired and smooth the icing over cake (Pic 6) by dipping spatula in hot water or paper tissue method or using any professional smoother.
  • Look at the perfect slices 🙂
Perfect Cake Slices with Video tutorial
  • For the chocolate nest just melt 4 oz chocolates and swirl it over wrapped bowl and cool for 15 minutes in fridge, then gently unwrap and place over cake.
  • Ours is slightly broken since its my first try, never mind broken nest also looks cute indeed 🙂
  • Experience speaks so make more than one bird nest 🙂
  • Also cocoa powder spray is optional and do add tsp cocoa with vanilla extract or lemon oil and spray over cake (quickly work over cake otherwise it evaporates soon).
Carrot Cake with Chocolate Cream Cheese Frosting Video Recipe
Print
Carrot Cake Recipe with Chocolate Cream Cheese Frosting
Course: Dessert
Cuisine: American
Servings: 8
Author: Sangeetha Priya
Ingredients
Carrot Cake Preparation
  • All Purpose Flour / Maida – 2 Cups
  • Walnuts / Almonds – 1/4 Cup
  • Eggs – 4 Numbers
  • Oil – 1 Cup
  • Cinnamon Powder – 1.25 tsp
  • Nutmeg Powder – 1/2 tsp
  • Cardamom – 2 Numbers
  • Dark Brown Sugar – 1/2 Cup
  • Granulated sugar – 1 Cup
  • Grated Carrot – 2.25 Cups 250 grams
  • Butter – 1/2 tbsp for greasing the pans
  • Cardamom Powder – 1 tsp or just increase whole cardamom count to 7
  • Salt – 1/2 tsp
  • Baking powder – 2 tsp
  • Baking soda – 1/4 tsp
  • Dry ginger and cloves powder – 1/4 tsp each
White Chocolate Cream Cheese Frosting
  • Cream Cheese – 8 oz
  • Unsalted Butter – 12 Tbsp
  • White Chocolate or Chocolate Chips – 4 oz
  • Powdered Sugar / Icing Sugar – 1.5 Cups to 2 Cups
  • Salt – A Pinch / 1/8 tsp
  • Vanilla Extract – 1 tsp
  • Milk – 1- 2 Tbsp to melt chocolate
  • Blue Food Color
  • Few Chocolate Eggs to decorate
Instructions
Carrot Cake Preparation
  1. Prepare the pans by greasing it with butter and flour or butter and parchment paper.
  2. Prepare the spice mix if doing at home by dry frying fresh ginger (chopped finely), cloves, whole cardamom and cinnamon if you like.
  3. Once cooled grind it with 1/4 cup granulated sugar (also cardamom powder if using) and walnuts or almonds.
  4. No need to sift this mixture.
  5. Add the remaining 3/4th sugar cup in the cake batter preparation.
  6. Also clean and grate the carrots and keep ready.
  7. Mix all dry ingredients like flour, baking soda, salt, baking powder and spice mixes in a mixing bowl and keep aside.
  8. In another mixing bowl add oil, granulated sugar (regular sugar) , brown sugar mix until sugar dissolves.
  9. Add one egg at a time after eggs add vanilla extract.
  10. Now add the dry flour mixture in 3 batches and after each addiction do blend until no traces of dry flour.
  11. Finally add shredded carrots and give a gentle stir in beater or with spatula.
  12. Divide among prepared pans and bake at 350 F or 180 C for 35 minutes or tooth pick inserted at center comes one clean.
  13. Allow to cool on a wire rake for about an hour and store in the refrigerator or freezer tightly wrapped for later use.
  14. If using it immediately chill the cake in refrigerator for at least 30 minutes, it avoids more crumbs in the cake.
  15. Do the frosting as desired and the details follows.
White Chocolate Cream Cheese Frosting
  1. Few Chocolate Eggs to decorate
  2. Keep the butter and cream cheese (30 minutes) at room temperature and butter takes quite more time to soften say 1-2 hours.
  3. In a mixing bowl cream butter and cream cheese until smooth.
  4. Add vanilla extract, half quantity powdered sugar and cream until smooth.
  5. Melt the chocolate in double boiler or microwave or over boiling water and once melted wait till it cools completely or place it over ice cubes for quick process.
  6. Add the cool melted yet runny chocolate in to cream mixture.
  7. Cream all together for 1 to 1.5 minutes and depends on the texture do add remaining sugar.
  8. Also for filling you need soft texture and for icing the cake you need stiff/crust texture.
  9. So take few tbsps of white cream for the filling (i just eye balled it).
  10. For the remaining cream add food color and cream it.
  11. For the crust texture color as desired and beat until not so stiff peaks (as shown in video).
  12. It looks gooey but you chill the frosting for 30 minutes in refrigerator at least (it needs time to set) and here you go for the perfect icing.
  13. You can make the cream ahead of time and refrigerate till use.
  14. If the cream is so stiff do add few drops of milk to bring to right consistency.
  15. Also once out from the refrigerator do allow 5 – 10 minutes for the cream to breath and if needed whip a bit and apply over cake.
Cake Assembly
  1. Unwrap the cake layers and level them as shown in video tutorial.
  2. Do moisture the cake layers using mild sugar syrup (for 1/4 cup boiling water just 1 tbsp sugar works).
  3. Over cake turntable add cream and place the cake board.
  4. Add the first cake layer, and half of the reserved white cream cheese filling.
  5. Stack the layers as shown , moisture with sugar syrup and add the remaining filling over second layer of cake.
  6. Crumb coat (first coat) the cake and chill the cake with crumb coat for 30 minutes or until it sets if you touch it should not stick in your fingers.
  7. Apply second coat as desired and smooth the icing over cake by dipping spatula in hot water or paper tissue method or using any professional smoother.
  8. Look at the perfect slices 🙂
  9. For the chocolate nest just melt 4 oz chocolates and swirl it over wrapped bowl and cool for 15 minutes in fridge, then gently unwrap and place over cake.
  10. Ours is slightly broken since its my first try, never mind broken nest also looks cute indeed 🙂
  11. Experience speaks so make more than one bird nest 🙂
  12. Also cocoa powder spray is optional and do add tsp cocoa with vanilla extract or lemon oil and spray over cake (quickly work over cake otherwise it evaporates soon).

Recipe Video

Recipe Notes
  1. I have added fresh spices and store bought cinnamon and nutmeg powder but you can powder everything as shown in video or replace others with store bought powders.
  2. Just give a gentle stir after adding shredded carrots to the cake batter.
    You can slightly warm the oil and then add brown sugar so it melts if it has big chunks (i didn’t do 🙂 ).
  3. If not doing frosting you can increase 1/3 cup brown sugar in this recipe for the tea cake.
  4. For the brown color frosting you can use brown chocolate or cocoa powder.
  5. If using chocolate chips or morsels then it needs milk to melt and smooth and waffles doesn’t need it.
  6. You can make the cake without cake turntable just a plate over stove works well, do refer if interested HERE.
  7. You can make the cake batter with manual hand whisk (refer my eggless Carrot Cake recipe HERE ) and cream cheese frosting using hand whisk HERE) .
  8. You can bake the cake in pressure cooker as well, refer HERE .
Easter Egg Theme Cake Video Recipe

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