What’s this? A carrot cake that’s also a chocolate cake? When I first saw this recipe, I was immediately intrigued. I’ve made many a carrot cake but had never encountered one that added chocolate into the mix. But why not? It works wonderfully with zucchini cake and a carrot’s sweetness lends itself even better to such an application. And a snacking cake? Well, that just implies that you can eat a bit of this anytime you want to, and there’s nothing to not love about that.
FOR THE CAKE:
1 cup all-purpose flour
1/2 cup cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
3/4 cup light brown sugar
3/4 cup vegetable oil
2 teaspoons vanilla extract
3 large eggs, room temperature
1/4 cup milk
1 1/2 teaspoons instant coffee
2 tablespoons boiling water
2 cups carrots, finely grated and lightly packed
FOR THE FROSTING:
1/2 cup (1 stick) unsalted butter, at room temperature
1 (8 oz) package cream cheese, at room temperature
1 tablespoon vanilla extract
1/2 teaspoon salt
2 1/2 to 3 1/2 cups powdered sugar
TO MAKE THE CAKE:
Preheat oven to 350°F and grease an 8×8-inch pan with butter or nonstick spray. Line the bottom with parchment paper.
In a small bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt and whisk to combine.
To a medium bowl, add the sugars, oil, and vanilla and whisk thoroughly. Add the eggs, one at a time, whisking in between. Add buttermilk and whisk again.
Dissolve instant coffee in boiling water, add to bowl and whisk once more.
Add dry ingredients to wet, and gently fold until just combined. Add carrots and fold again.
Pour batter into prepared pan and bake until a toothpick inserted into the center comes out mostly clean, 40-50 minutes.
Let cake cool to room temperature before frosting.