This cake is everything you love about carrot cake with chocolate added in. Chocolate Chip Carrot Cake is loaded with pineapple, nuts, carrots and chocolate chips.
Sometimes it is hard to choose between a spice cake and a chocolate cake. They are both delicious and both have their unique characteristics.
This cake, however, combines both flavors into one. Think of your favorite carrot cake that is loaded with carrots, nuts and pineapple…then throw in some chocolate chips. Because chocolate makes everything better, right?
About this Chocolate Chip Carrot Cake
Flavor: Carrot cakes always have a hint of spice, and in this case it is cinnamon and nutmeg. The pineapple adds sweetness and the chocolate chips add richness to the cake.
Texture: If you don’t like texture in your cakes, this recipe may not be for you. It’s full of texture from the nuts, pineapple and chocolate chips. The carrots don’t add a lot of texture, but you may notice them in there.
Method: This bakes in the oven in a traditional 9×13″ cake pan, making it perfect for carrying to potlucks and picnics.
Tips for Making Chocolate Chip Carrot Cake
This recipe calls for vegetable oil but coconut oil also works so well since there is coconut oil in the cake anyway. Be sure the coconut oil is warmed to liquid form before you mix it with the sugar.
Use all-purpose flour. Some cakes call for cake flour but that is not necessary for this cake recipe. Spoon the flour into the measuring cup, then level it off with a knife. Never pack flour into measuring cups.
If you have friends and family who may not like the “chunky” texture of this cake, feel free to process the carrots, nuts and pineapple very finely. You’ll get all the flavor and not quite as much chunky texture.
The cake is done when the center of the cake bounces back when you touch it. Peek into the oven with the light on through the oven window before opening the oven. You want to be sure you’re not opening up the oven too much when the cake is baking or it may fall. It should “look” done before you open the door. Test the cake, then add a few minutes if needed from there.
Allow the cake to cool completely before you sprinkle powdered sugar on it.
Store this cake at room temperature in a airtight container for up to 3 days. Then freeze any leftovers for up to 6 weeks.
Chocolate Chip Carrot Cake
5 from 3 votes
An easy snack cake dessert. Chocolate Chip Carrot Cake is loaded with pineapple, nuts, carrots and chocolate chips.
Preheat the oven to 350ºF. Spray a 9×13 baking pan with cooking spray.
In a small bowl, combine the flour, baking powder, soda, cinnamon, salt and nutmeg.
In a large bowl, combine the sugar, oil, vanilla and eggs. Whisk well.
Add the flour mixture into the wet ingredients and mix just until combined.
Fold in the carrots, pineapple (with juice) nuts and chocolate chips.
Pour the cake batter into the prepared pan. Bake for 45-50 minutes or until the center springs back when you touch it.
Cool completely, then dust with confectioners sugar.
Serve with a dollop of whipped cream.
Recipe Source: Toll House TreasuryRefer to the article above for more tips and tricks.The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**