Chocolate Chip Carrot Cake

This irresistible chocolate chip carrot cake brings together the warmth of traditional spice cake with the indulgence of chocolate in one perfectly balanced dessert. The moist, tender crumb filled with freshly shredded carrots gets a tropical twist from crushed pineapple, while semi-sweet chocolate chips add pockets of richness throughout. Finished with a light dusting of powdered sugar, this unfussy 9x13 cake is perfect for everything from casual family gatherings to special celebrations where you want something a little different from the ordinary.

I first made this cake for my mother's birthday several years ago when I couldn't decide between her two favorites - carrot cake and chocolate cake. The combination raised eyebrows among my traditional family members, but after the first bite, they were completely won over. My uncle, who typically declines dessert, asked for seconds and then quietly requested the recipe for his wife. Now it's become our family's signature celebration cake, requested for nearly every gathering.

Ingredients You'll Need

• 2 cups all-purpose flour (260 grams): Provides structure to the cake; measure by spooning into the cup and leveling off with a knife rather than scooping directly from the bag, which compacts the flour
• 1 teaspoon baking powder: Works with baking soda to provide the perfect rise; make sure it's fresh for optimal leavening power
• 1 teaspoon baking soda: Reacts with the acidic ingredients in the cake to create a tender crumb; check for freshness by testing a pinch in vinegar - it should bubble vigorously
• 1 teaspoon cinnamon: Adds warm, aromatic notes that complement both the carrots and chocolate; freshly ground cinnamon makes a noticeable difference
• 1 teaspoon salt: Enhances all the flavors in the cake while balancing the sweetness; don't be tempted to reduce this amount
• ¼ teaspoon nutmeg: Provides subtle depth and complexity to the spice profile; freshly grated nutmeg is especially fragrant
• 1¼ cups granulated sugar (250 grams): Sweetens the cake while helping create a tender texture through creaming with the oil
• ¾ cup vegetable oil: Creates exceptional moisture that lasts for days; can substitute melted coconut oil for a subtle tropical note
• 1 teaspoon vanilla extract: Rounds out and enhances the other flavors; use pure extract rather than imitation for best results
• 3 large eggs: Provide structure, richness, and binding; bring to room temperature for better incorporation
• 1¾ cups shredded carrots: The star ingredient that provides moisture, natural sweetness, and texture; hand-grate for best texture rather than using pre-shredded
• 8 ounces crushed pineapple in juice: Adds incredible moisture and tropical sweetness that complements the carrots perfectly
• 1 cup chopped pecans: Contributes pleasant crunch and buttery flavor; toast them lightly before adding for enhanced nuttiness
• 1½ cups semi-sweet chocolate chips: The surprising element that adds rich chocolate pockets throughout the spiced cake
• Confectioners' sugar for dusting: Provides a simple, elegant finish without overpowering the cake with frosting

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Step-by-Step Cooking Instructions

Prepare Your Baking Space:

Begin by positioning a rack in the center of your oven and preheating to 350°F (175°C). This temperature is crucial for proper rising without scorching the edges of this sugar-rich cake. While the oven heats, spray a 9x13-inch baking pan thoroughly with cooking spray, making sure to get into the corners and slightly up the sides. For extra insurance against sticking, you can line the pan with parchment paper with overhanging edges to create handles for easy removal later.

Combine Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg until thoroughly combined. This whisking not only mixes the ingredients but also aerates the flour slightly, contributing to a lighter texture. Pay special attention to breaking up any clumps in the baking powder or soda, as these could create unpleasant bitter spots in your finished cake. Set this mixture aside while you prepare the wet ingredients.

Mix Wet Ingredients:

In a large mixing bowl, combine the granulated sugar, vegetable oil, and vanilla extract. Whisk these ingredients vigorously until they form a smooth, homogeneous mixture - about 1-2 minutes by hand or 30 seconds with an electric mixer on medium speed. The oil and sugar won't cream together like butter and sugar would, but they should be well integrated. Add the eggs one at a time, whisking thoroughly after each addition until fully incorporated. The mixture should become slightly lighter in color and somewhat thickened.

Create Your Cake Batter:

Add the dry ingredient mixture to your bowl of wet ingredients in three portions, gently folding after each addition just until no dry streaks remain. Overmixing at this stage will develop gluten in the flour, resulting in a tougher cake, so use a light hand and stop as soon as the flour disappears. The batter will be fairly thick at this point - this is exactly what you want for proper suspension of all the mix-ins.

Incorporate the Special Ingredients:

Using a rubber spatula or wooden spoon, gently fold in the shredded carrots and crushed pineapple (including all its juice) until evenly distributed throughout the batter. The moisture from these ingredients will loosen the batter slightly. Next, fold in the chopped pecans and chocolate chips, making sure they're evenly distributed so every slice has a good balance of nuts and chocolate. Take care not to overmix; just a few strokes should do it.

Bake to Perfection:

Pour the finished batter into your prepared baking pan, using the spatula to spread it evenly into the corners and smooth the top. Tap the pan gently on the counter a few times to release any large air bubbles. Place in the preheated oven and bake for 45-50 minutes. The cake is done when the center springs back when lightly touched and a toothpick inserted into the middle comes out with a few moist crumbs but no wet batter. Resist the urge to open the oven door before 40 minutes have passed, as this can cause the cake to sink in the middle.

Cool and Finish:

Place the baked cake on a wire cooling rack and allow it to cool completely in the pan, which should take about 2 hours. Patience is key here - attempting to add the powdered sugar while the cake is still warm will cause it to melt and disappear into the cake. Once completely cooled, dust the top generously with confectioners' sugar using a fine-mesh sieve for the most even application. For serving, cut into squares and top each piece with a dollop of freshly whipped cream if desired.

I learned the importance of properly preparing carrots the hard way. My first attempt at this cake used pre-shredded carrots from the supermarket, which are thicker and drier than freshly grated. The cake turned out noticeably less moist and flavorful. Now I always hand-grate my carrots on the fine side of a box grater, which releases more of their natural moisture and sweetness into the cake. It takes a few extra minutes but makes a world of difference in the final result.

The Perfect Mix-In Balance

Finding the right balance of add-ins took several test batches to perfect. Too many chocolate chips overwhelmed the subtle spice flavors, while too few left some bites disappointingly chip-free. The 1½ cups specified in this recipe ensures chocolate in every bite without dominating the cake's character. Similarly, the pecans provide necessary textural contrast without making the cake too chunky. Toast the pecans lightly in a dry pan before adding them to intensify their flavor and maintain their crunch even after baking.

Make-Ahead and Storage Magic

One of this cake's best qualities is how well it keeps. The moisture from the carrots and pineapple prevents it from drying out, making it perfect for prepare-ahead situations. Store it at room temperature in an airtight container, and it will remain deliciously moist for up to three days. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to six weeks. Thaw wrapped slices at room temperature for about an hour before serving, and they'll taste nearly as fresh as the day you baked them.

Seasonal Variations

While this cake is wonderful year-round, you can adapt it to highlight seasonal ingredients. In fall, replace half the cinnamon with pumpkin pie spice and substitute pepitas (pumpkin seeds) for some of the pecans. During winter holidays, add orange zest and a splash of Grand Marnier for a festive twist. In spring, incorporate a handful of dried cranberries for bright pops of tartness. Summer calls for replacing some of the pecans with unsweetened coconut flakes for a tropical version that pairs beautifully with grilled foods.

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Serving Suggestions

Though delicious on its own with just the powdered sugar topping, this cake reaches new heights when served slightly warmed with creative accompaniments. Try a scoop of cinnamon ice cream for a dessert that bridges seasons. A drizzle of warm caramel sauce creates an indulgent treat for special occasions. For brunch service, serve it alongside fresh berries and Greek yogurt. When presenting at dinner parties, add a sprig of mint and a few fresh berries to the plate for an elegant touch that elevates this humble cake.

This cake has become my signature dish for potlucks because it travels so well and always generates recipe requests. After years of making it, I've learned that the quality of chocolate makes a noticeable difference - I prefer using chocolate chips with at least 55% cacao for a deeper flavor that stands up to the spices. My family jokes that I'm not allowed to show up to gatherings without it anymore, and honestly, I'm happy to oblige. There's something deeply satisfying about watching people's surprise when they taste that first bite and discover how perfectly chocolate pairs with the traditional carrot cake flavors they thought they knew so well.

Frequently Asked Questions

→ Can I make this cake without nuts?

Yes, you can omit the pecans entirely or substitute with more chocolate chips or raisins if you prefer.

→ How should I store this cake?

Store covered at room temperature for up to 3 days or refrigerate for up to a week. The cake actually gets more moist after a day.

→ Can I add cream cheese frosting instead of powdered sugar?

Absolutely! A classic cream cheese frosting pairs wonderfully with this cake if you prefer a richer dessert.

→ Can I make this cake ahead of time?

Yes, this cake tastes even better the next day as the flavors meld. Make it a day ahead and dust with powdered sugar just before serving.

→ Can I freeze this cake?

Yes, you can freeze this cake (unfrosted) for up to 3 months. Thaw overnight in the refrigerator before serving.