Lynn's Carrot Cake Recipe -
Lynn's Carrot Cake Recipe
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Lynn's Carrot Cake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 3 layer 9 inch round cake Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  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 More Reviews

Mar 31, 2005

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!

Oct 09, 2002

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.

Sep 01, 2003

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!

May 03, 2008

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.

Jun 02, 2009

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!

Dec 10, 2008

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!

Mar 18, 2008

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!

Apr 01, 2009

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.


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  • Calories
  • 859 kcal
  • 43%
  • Carbohydrates
  • 97.6 g
  • 31%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 51.4 g
  • 79%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 8.3 g
  • 17%
  • Sodium
  • 560 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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