Reviewed: Apr. 14, 2012

I made this for our Easter dessert. My family loved it. who doesn't just love Chocolate cake and who doesn't love carrot cake mix the two and it is HEAVEN!! I also added chopped nuts to the cake. That just sent it over the top....

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Reviewer:

peggygiles

Cooking Level: Expert

Home Town: Costa Mesa, California, USA

Reviewed: Apr. 9, 2012

This chocolate version was an great change-up for the usual carrot cake recipes. The only thing I changed was the batter's sugar amount-instead of 2c. of sugar, I used 1 1/2 c. of sugar and 2 packets of stevia. It turned out well without being overly sweet. I will defintely serve this again.

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Reviewer:

Sher

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Cooking Level: Expert

Home Town: Livingston, Wisconsin, USA

Reviewed: Feb. 19, 2012

i tried this recipe yesterday and it was my first time to bake carrot cake and it was really great...my family loves it.thanks for sharing and God bless!!!!

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Reviewer:

tinay

Reviewed: Feb. 16, 2012

Loved this recipe! Turned them into muffins; were moist and delicious. Will definitely try it as a cake next time. Thanks for sharing such a delicious recipe.

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Reviewer:

BiteMeCookbook

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

Reviewed: Feb. 14, 2012

I accidently goofed and put in the whole can of pineapple and juice. And, I had already subbed applesauce for half of the oil. It was too wet, but totally my fault. Still had great flavor. Next time I make, I would prefer more texture....like nuts or raisins.

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Reviewer:

somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

Reviewed: Feb. 9, 2012

Chocolate Carrot Cake - never heard of such a thing. I think we've been missing out on something pretty wonderful. I came across this recipe trying to use up a bunch of carrots. Was quite surprised to see it used unsweetened cocoa powder and crushed pineapple. This cake is very moist with a nice light chocolate flavor. I decided to add the chopped nuts to the cake rather than the frosting. I made the frosting minus the coconut as some of my family members don't care for it. This is a wonderful cake and most certainly will be made again in this house.

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Reviewer:

Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: May 29, 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!

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Reviewer:

HeatherM

Cooking Level: Expert

Home Town: Thunder Bay, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Apr. 1, 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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Reviewer:

Jessica Ferq

Cooking Level: Intermediate

Home Town: Ozark, Alabama, USA

Living In: Newbury Park, California, USA

Reviewed: 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!

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Reviewer:

Roonie

Cooking Level: Expert

Home Town: Trinway, Ohio, USA

Reviewed: May 3, 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.

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