Every celebration deserves chocolate cake, but an Easter celebration deserves a carrot chocolate cake. Top it off with a baby blue cream cheese frosting for a decadent holiday dessert.


Credit: Photography by Bobby Doherty

Recipe Summary test

1 hr 40 mins
16 to 20




Instructions Checklist
  • Preheat the oven to 350°. Grease a 12-cup Bundt pan. Dust with cocoa powder and knock out any excess.

  • For the cake, in a medium bowl, whisk 1 cup cocoa powder, the flour, baking powder, baking soda, and salt. In a large bowl, vigorously whisk both sugars and the oil until blended. Add the eggs and egg yolks, one at a time, whisking until blended between each addition. Whisk in the buttermilk and vanilla, then the melted chocolate.

  • Using a rubber spatula, fold the dry ingredients into the wet ingredients until only a few streaks of flour remain. Fold in the carrots. Transfer to the Bundt pan.

  • Bake the cake, rotating the pan halfway through baking, until a toothpick inserted in the center comes out with a moist crumb or two attached, 55 to 65 minutes.

  • Transfer the cake to a wire rack and let stand until cool enough to touch, about 20 minutes. Run a butter knife between the pan and the cake, including the center tube. Invert the cake onto the rack and let cool completely.

  • For the glaze, in a medium bowl, whisk the cream cheese until smooth. Whisk in the confectioners’ sugar, then 4 tbsp. milk and the vanilla. The glaze should be thick but pourable. (Add more milk, 1 tsp. at a time, if it’s too thick.) Whisk in the food coloring.

  • Pour the glaze over the cooled cake. Let stand until set, at least 1 hour. Just before serving, sprinkle with the sparkling sugar.