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Chocolate Chip Carrot Cake

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An irresistible cake; be prepared to share this recipe!

  • 1 cup unsalted butter, at room temperature
  • 2 cups sugar
  • 3 eggs
  • 2 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 2 T baking cocoa
  • 1/2 cup water
  • 1 T vanilla
  • 2 cups shredded carrots
  • 3/4 cup chopped nuts
  • 3/4 cup chocolate chips

Preheat oven to 350˚ F. 

Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift dry ingredients together; add to creamed mixture alternately with water and vanilla. Fold in carrots, nuts, and chips. Turn into a greased and floured 9-x13-inch pan. Bake for 45 minutes. Cool and top with our Cream Cheese Frosting.

Cream Cheese Frosting

  • 1/4 cup butter, at room temperature
  • 6 to 8 ounces cream cheese, at room temperature
  • 1/2 teaspoon vanilla
  • 1 teaspoon grated orange zest (orange part of peel)
  • 2 cups powdered sugar, measured and then sifted
  • 2 to 3 tablespoons milk

Serves 8 to 10

 

 

Find more great garden-inspired recipes in Renee's Cookbooks

To purchase Renee's Garden Seeds, click here

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Preheat oven to 350˚ F. 

Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift dry ingredients together; add to creamed mixture alternately with water and vanilla. Fold in carrots, nuts, and chips. Turn into a greased and floured 9-x13-inch pan. Bake for 45 minutes. Cool and top with our Cream Cheese Frosting.

Cream Cheese Frosting

  • 1/4 cup butter, at room temperature
  • 6 to 8 ounces cream cheese, at room temperature
  • 1/2 teaspoon vanilla
  • 1 teaspoon grated orange zest (orange part of peel)
  • 2 cups powdered sugar, measured and then sifted
  • 2 to 3 tablespoons milk

Serves 8 to 10

 

 

Find more great garden-inspired recipes in Renee's Cookbooks

To purchase Renee's Garden Seeds, click here

View Recipe Archive