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Chocolate Carrot Cake with Cream Cheese Frosting

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What better way to celebrate B Corp month than with cake? We made our delicious Chocolate Carrot Cake in the shape of a “B”, which you can make too with the template provided. Because who knows, you might know someone named Bob with a birthday coming up. But you can also make a classic two-tiered cake using regular 9-inch round cake pans and the same ingredients and measurements provided.

What being a B Corp means

We’re proud to be a B Corp! Why? Certified B Corporations meet the highest standards of verified social and environmental performance, public transparency, and legal accountability to balance profit and purpose. B Corps are accelerating a global culture shift to redefine success in business and build a more inclusive and sustainable economy.

"B" shaped chocolate carrot cake with cream cheese frosting

Makes 12 servings

Ingredients

For the cake

  • 2 cups all-purpose flour
  • ½ cup Dutch-process cocoa powder 
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • 1 ½ tsp baking powder
  • 3/4 tsp salt
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 1 cup Imperfect Foods Olive Oil
  • 2 tsp pure vanilla extract
  • 4 eggs, plus 2 egg yolks
  • 3 cups carrots, finely shredded
  • 1 cup chocolate chips (optional)
  • Edible flowers or berries for decorating (optional)

For the cream cheese frosting

  • 8 oz package cream cheese, softened
  • ¾ cup butter, softened
  • ¼ tsp salt
  • 2 tsp vanilla extract
  • 4 cups powdered sugar
  • 1-2 tbsp of milk (optional, add if too thick) 

Materials

B-template

Directions

  1. Preheat oven to 350℉. Grease and line a 9×13 pan with parchment.
  2. In a large bowl, stir together flour, cocoa powder, cinnamon, ginger, baking powder and salt. Set aside.
  3. In a medium bowl, combine sugars, oil, and vanilla and whisk until well combined. Add eggs and egg yolks one at a time, whisking after each addition. 
  4. Gently fold the dry ingredients into the wet until just combined. Mix in carrots and chocolate chips, if using, until fully incorporated.
  5. Pour batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let cool completely in the pan.
  7. Prepare the cream cheese frosting. Beat together cream cheese and butter on medium high speed, or until smooth and creamy. Add salt and vanilla and then beat. Change to low speed and add powdered sugar, 1 cup at a time, mixing each time until just combined. Beat on medium speed until smooth. If frosting is too stiff, beat in milk, one tbsp at a time. Do not overbeat. 
  8. Print out the template and cut out the “B.”
  9. When the cake is cooled, remove from the pan. Use a serrated knife to cut off the rounded top of the cake to create an even surface. Place the template on the cake and cut around the template with a paring knife. Remove the excess cake pieces and set aside.
  10. Fit a piping bag with a large round tip (#12 tip) and fill with the cream cheese frosting. Pipe dollops of frosting all over the cake. Decorate with edible flowers and berries. 

Recipe Notes and Variations

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