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Lynn's Carrot Cake

SUBMITTED BY: Lynn

"A special carrot cake with chocolate and pineapple. This is great with the coconut cream cheese frosting."
RECIPE RATING:
The reviewer gave this recipe 7 stars. This recipe average a 4.7 star rating.
Read Reviews (7)
PREP TIME  30 Min
COOK TIME  30 Min
READY IN  1 Hr
Original recipe yield 1 - 3 layer 9 inch round cake

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups vegetable oil
  • 2 cups grated carrots
  • 1 cup crushed pineapple with juice
  •  
  • 1 (8 ounce) package cream cheese
  • 1/2 cup butter
  • 1 pound confectioners' sugar
  • 1/2 cup flaked coconut
  • 1 cup chopped walnuts

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
  2. In a medium bowl, stir together the flour, sugar, baking soda, salt and cocoa, set aside. In another bowl, stir together the eggs, vanilla and oil. Stir in the dry ingredients until they are completely absorbed. Fold in the carrots and pineapple. Pour the batter evenly between the three prepared pans.
  3. Bake for 30 minutes in the preheated oven, until a toothpick inserted comes out clean. To make the frosting, combine the cream cheese, butter and confectioners sugar in a medium bowl. Beat until smooth, then stir in the coconut and nuts. Frost cake when cool.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2005 by ELVISCOSTELLOFAN
This is an excellent cake recipe that makes moist, delicious muffins. I substituted 1 cup of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 1, 2003 by HINCHESS
This cake is moist and delicious. One little change: I used 1 cup of oil and 1/2 cup orange... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by ENAKAI
a nice change from the usual carrot cake MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2002 by KJHOLMES
I made this for my daughter's birthday. It was moist and really good. I used an Italian... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 17, 2006 by LORIM
I really liked this recipe. I did use 1/2 orange juice (sub for oil). I really couldn't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 3, 2008 by chef022290
This is a great recipe. I used the full can of crushed pineapple (364ml). And I took the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 18, 2008 by CARLYDBRADY
This is the best carrot cake Ever! My family requests it every easter. It's super moist and... MORE


 
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Nutritional Information
Lynn's Carrot Cake

Servings Per Recipe: 12

Amount Per Serving

Calories: 863

  • Total Fat: 51.6g
  • Cholesterol: 112mg
  • Sodium: 575mg
  • Total Carbs: 97.6g
  •     Dietary Fiber: 3.3g
  • Protein: 8.3g

VIEW DETAILED NUTRITION

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