Chocolate Carrot Cake with Chocolate Frosting
Prep time
Cook time
Total time
This recipe makes a double batch of frosting, enough to frost two chocolate carrot cakes. Otherwise, you can refrigerate the leftovers for another use (graham crackers perhaps!). The chocolate frosting can even be frozen; simply defrost at room temperature and whip before using.
Serves: 1 8-inch chocolate carrot cake (9 servings)
Chocolate Carrot Cake
Chocolate Frosting
To make the Chocolate Carrot Cake
  1. Preheat your oven to 350ºF and grease an 8-inch square baking dish.
  2. In a large mixing bowl, combine the shredded carrots, sugar, and coconut oil. Pour the boiling water over the carrot mixture.
  3. In a second mixing bowl, whisk together the flour, cocoa powder, baking powder, cinnamon, and salt.
  4. Add the dry ingredients to the wet ingredients and mix well. Stir in the chocolate chips.
  5. Pour the batter into your prepared baking dish and level out - it is a very thick batter.
  6. Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  7. Let cool completely before icing with the chocolate frosting.
To make the Chocolate Frosting
  1. Add the margarine and cocoa powder to a mixing bowl and beat together with a mixer until well combined.
  2. Add the milk beverage and vanilla, and mix to combine.
  3. Gradually beat in the powdered sugar, starting on low speed (to prevent the sugar from flying!) and working up to a higher speed to lightly whip the chocolate frosting.
  4. Frost the cooled cake and refrigerate any leftover frosting for another use.
Recipe by Go Dairy Free at