Chocolate Carrot Traveling Cake

A chocolatey spring surprise with cream cheese frosting.

Hi Bakers!

This moist and fudgy carrot cake is the chocolate twist you didn’t know you needed. Topped with tangy cream cheese frosting, this cake is a bit unexpected but surprisingly delightful. I added some mini chocolate eggs because of yum and Easter/spring, but you can decorate as desired. 

I don’t think of myself as a very stubborn person, but I do enjoy a challenge. Today’s challenge? To show you just how good this cake is and how you should be putting chocolate in your carrot cake. 

Vegetables in baked goods isn’t a new idea, but I was met with skepticism when I introduced this cake on Instagram. We celebrate pumpkin in our coffee, are totally fine with chocolate and squash for that matter and even go as far as welcoming beets and goat cheese in red velvet. So why not chocolate and carrot cake? The lightly spiced cake goes well with chocolate and the tangy cream cheese frosting is always to die for.

Why might you stray from a traditional carrot cake? Well for one, chocolate chips are always a better idea than raisins. The cake is fudgy and provides another great way to enjoy chocolate cake. If you haven’t had cream cheese frosting with chocolate cake before, then I insist you give it a try. 

I took some liberties claiming this is a traveling cake. Sure the loaf bakes up sturdy and contained in its own pan. But once frosted, it will need to be served sooner than later and may make transporting slightly trickier as you can’t really wrap the top. 

If you are planning on serving this cake at a second location, know that the frosting whips up super quickly so you can always do it there. Or, make the frosting and store in a separate container. Give a quick stir and swoosh it on the cake before presenting.