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Lynn's Carrot Cake

By: Lynn  
"A special carrot cake with chocolate and pineapple. This is great with the coconut cream cheese frosting."

Rating: This weblink has been rated 10 times with an average star rating of 4.7 Read Reviews (10)

Rate/Review | 425 people have saved this

Prep Time:
30 Min
Cook Time:
30 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 1 - 3 layer 9 inch round cake
 

Ingredients

  • 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 863 | Total Fat: 51.6g | Cholesterol: 112mg

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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 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 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 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 Aug. 29, 2002 by ENAKAI 
a nice change from the usual carrot cake 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
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 Jun. 2, 2009 by HeatherM 
My husband wanted chocolate carrot cake for his birthday but as we are in the process of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 1, 2009 by Jessica Ferq 
My girlfriend gave this recipe to me a few years ago and it is the best I've ever had. I like... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 10, 2008 by Roonie 
This was AWESOME! The pineapple keeps it VERY moist, maybe a little too much so. Next time I... MORE

 
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