German Chocolate Carrot Cake features moist carrot cake layers with cream cheese frosting, all topped in rich German chocolate frosting for an unforgettable dessert.
This may come as a surprise, but my favorite cake is carrot cake, or I guess I should say it is a close race between my chocolate cake and carrot cake.
Then, to follow up on that, my favorite frosting is a tie between German chocolate frosting and cream cheese frosting. So this German chocolate cake recipe is a winning combination of them both.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
This cake is dedicated to my favorite cousins, Mindy and Amy.
Mindy lives in Utah, loves everyone she meets unconditionally, and family is everything to her. Her hubby, Daniel’s birthday was last week, and he came up with the idea of this cake – I wouldn’t have thought of this on my own, and honestly, when she told me about it, I was a little hesitant. I am so glad I listened to her encouragement to make it because it is the bomb—the perfect cake for Easter.
The carrot cake recipe is from my cousin Amy, aka baker and mom extraordinaire. Being a McCollum genetically means you love two things: food and family. Therefore, every get-together is full of fun, laughter, and lots and lots of food.
And her carrot cake recipe was just a perfect match with the layers of cream cheese and German chocolate cake frosting.
This German Chocolate Carrot Cake is delicious. I love that it combines two traditional favorites into one. Enjoy carrot cake with a twist, as the cake has never tasted so good.
Sandra’s Tips
More delicious cake recipes
Pin To Pinterest.
German Chocolate Carrot Cake
Ingredients
Carrot Cake
- 32 ounces carrot baby food or 1 3/4 cup carrot puree. I use the baby food every time
- 2 large eggs
- 1 cup canola oil
- 2 1/4 cups flour
- 1 1/2 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
Coconut Pecan Frosting
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolk, beaten with 1 teaspoon water
- 1/2 cup butter
- 1 teaspoon vanilla
- 1 cup chopped pecans
- 1 cup flaked coconut
- 1 tablespoon cornstarch
Cream Cheese Frosting
- 1/2 cup butter softened
- 8 ounces cream cheese softened
- 4 cups powdered sugar
- 1 tablespoon milk
Instructions
Carrot Cake
- Preheat oven to 350 degrees, gently spray 2 – 9 inch round baking pans with cooking oil and set aside.
- Mix all of the ingredients listed above together until smooth and there are no chunks. Pour batter into the prepared pan, making sure to divide evenly.
- Place in preheated oven and bake for 25 minutes. Remove from oven and place on cooling rack until completely cooled.While the cake is cooling prepare frostings. Make German Chocolate Cake Frosting first, so that it has time to cool.
Coconut Pecan Frosting
- In a large saucepan combine evaporated milk and cornstarch and mix; add in sugar, egg yolks, margarine and vanilla. Cook over low-medium heat until it reaches a slow boil. Stirring constantly until thick, about 12 minutes from when it starts to slowly boil. Remove from heat and stir in pecans and coconut, this frosting will thicken up as it cools. Let the frosting completely cool. I sit it out at room temp for about an hour, you can also place in the fridge after 30 minutes to help speed up the process.
Cream Cheese Frosting
- In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Set in the refrigerator until ready to use.
Cake Instructions
- Once cakes are completely cool, remove from pans. Place on cake on cake stand or serving plate.Top with cream cheese frosting. Set in fridge 5-10 minutes to allow the cream cheese frosting to become cold so that when you add the next cake it won’t come out the sides.
- Add the second cake on top of the cream cheese frosting and frosting with cream cheese frosting.Set in fridge again for 10 minutes.Remove cake from fridge and frost the outside of the cake with one layer of German Chocolate Cake frosting. You will have a thin layer and that is perfect, set in the fridge to set frosting for 10 minutes. Remove from fridge and frosting again with German Chocolate Cake frosting, making a thick second coat. Set in the fridge to set again.
- Remove from fridge and serve. If you are making this cake for a later time, make sure to remove from the fridge about 30 minutes before serving.
Notes
This post was recently updated from it’s original posting date of February 2016.
This is one of the best cakes I’ve ever made. The carrot cake and the German chocolate frosting are so fantastic together!
My husband loves carrot cake. I made this for him and it has been his favorite!
Been craving for something like this for a week now! This is heaven sent! I’m so exciteddd
I know for sure this Chocolate Carrot Cake would be a huge hit in my house!
This recipe looks amazing, especially with the coconut pecan frosting. I have making cakes for years, and no matter how much milk I add my cakes don’t look as moist as this one! I’m going to follow this recipe exactly as it says, I hope it comes out just as good as yours!
I love this combo! It sounds absolutely AMAZING!!
Oh my goodness, this looks and sounds incredible! I would love a BIG slice right now!!
Recipe is slightly confusing given that German Chocolate Cake is called that because of the German Chocolate. The frosting is just a coconut pecan frosting. Lol. Still looks divine.
That looks amazing.
Looks amazingly delicious! Can’t wait to make this!
The combo sounds amazing
I’ve been looking for good information on this topic but haven’t found anything good until now.
I added baking powder and would make this again but would cut the oil in half; it’s way too oily. Otherwise I think it can be good!