Everything you love about classic carrot cake, right down to the cream cheese frosting, but madeover with a heap of CHOCOLATE! This Chocolate Carrot Cake is an epic twist on a classic, and you'll love the unique flavor and texture of this ultra-moist cake!
In a large bowl, stir together flour, sugar, cocoa powder, cinnamon, ginger, baking soda, and salt.
Add eggs, oil, vanilla, and carrots, stirring until just combined.
Fold in chocolate chips.
Divide batter evenly between two well-greased 9-inch round cake pans.
Bake at 350 degrees for about 25 minutes, or until a toothpick inserted near the center comes out clean.
Remove to a wire rack to cool for 10 minutes before removing from pans to wire racks to cool completely.
Meanwhile, prepare chocolate cream cheese frosting.
In a large mixing bowl, beat cream cheese and butter until smooth and creamy.
Beat in vanilla and 2 tbsp. heavy cream.
Add 4 cups powdered sugar and cocoa powder, beating until thick and creamy. Add additional powdered sugar and heavy cream, as needed, to achieve a frosting of medium consistency. Thick, but spreadable, and will not run off the cake!
Place one cake layer on a serving plate, and cover it with 1/3 of the frosting.
Place the second cake layer on top of the first, and spread it with 1/3 of the frosting.
Use remaining frosting to frost the sides and to pipe on top using a star tip.
If desired, sprinkle with mini semi-sweet chocolate chips.
Allow 20-30 minutes for frosting to set. Cut and serve.