Recipe by Lynn
"A special carrot cake with chocolate and pineapple. This is great with the coconut cream cheese frosting."
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unsweetened cocoa powder
1 1/2 cups
crushed pineapple with juice
1 (8 ounce) package
This is an excellent cake recipe that makes moist, delicious muffins. I substituted 1 cup of Splenda Granular for 1 cup of the sugar, and I replaced 1 cup of the oil with 1 cup of unsweetened applesauce. I got 18 large muffins out of this recipe, and the crumb is so moist, you won't miss the frosting!
I made this for my daughter's birthday. It was moist and really good. I used an Italian Cream Cheese Frosting recipe that I have been using for a long time. I will make it again.
This cake is moist and delicious. One little change: I used 1 cup of oil and 1/2 cup orange juice instead of the 1 1/2 cup oil. Also used chocolate fudge icing. But it's good enough to serve w/o frosting. Everyone loved the cake and wanted recipe. Thanks!
This is a great recipe. I used the full can of crushed pineapple (364ml). And I took the advice of others here and used 1 cup if oil and 1/2 cup of orange juice. I also used a tube pan. Excellent recipe.
My husband wanted chocolate carrot cake for his birthday but as we are in the process of moving, I couldn't find my cook book with the recipe. This was pretty close to what I used, but not quite the same. I didn't have enough oil for the recipe and the amount indicated seemed like a ton so I substituted half for applesauce. I had just recently watched a cooking show where the pastry chef recommended mixing cake batter with a whisk instead of an automatic mixer. She said the mixer made the batter tough. I tried the whisk and it was easy and really did seem to improve the batter. It turned out really really good. Moist with a fantastic consistency. Excellent recipe!
This was AWESOME! The pineapple keeps it VERY moist, maybe a little too much so. Next time I will THOUROUGHLY drain and dry the pineapple before incorporating into the recipe. Other than that, this was a great scratch recipe. Rich, chocolatey and dense. YUMMY!
My girlfriend gave this recipe to me a few years ago and it is the best I've ever had. I like to make four layers with the cake so you get a bit of icing in every bite.
This is the best carrot cake Ever! My family requests it every easter. It's super moist and this chocolate cake version makes it extra speciala and a must try. My hat is off to Lynn. Try this you won't be dissappointed!
* Percent Daily Values are based on a 2,000 calorie diet.
Lynn's Carrot Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 462
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