I know I could eat all the carrots we have in the fridge right now but putting them in a cake is so much more fun!

I got this recipe from my Aunt Joan (who I think got it from a cookbook called: “Scotto Sunday Suppers & other Fabulous Feast Cookbook”)

It makes a very large cake so feel free to cut the recipe in half.

For the frosting, I just make a cream cheese frosting but you could do any sort of frosting.

Chocolate Carrot Cake
Print Recipe
Servings Prep Time
2 10 30 minutes
Cook Time
60 minutes
Servings Prep Time
2 10 30 minutes
Cook Time
60 minutes
Chocolate Carrot Cake
Print Recipe
Servings Prep Time
2 10 30 minutes
Cook Time
60 minutes
Servings Prep Time
2 10 30 minutes
Cook Time
60 minutes
Ingredients
Servings: 10
Instructions
  1. Preheat oven to 350F.
  2. In a standing mixer, beat the eggs & sugar on high speed until the mixture is pale yellow and tripled in volume. Gradually add the oil with the mixer running.
  3. Sift together the dry ingredients & stir into the egg mixture.
  4. Fold in the carrots.
  5. Pour into two 10 inch cake pans. Bake for 1 hour or until cake tester comes out clean.
  6. Frost the cake after it has cooled. It is fun to make a layer cake.
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