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Ingredients
| crushed pineapple: 14 oz |
| all-purpose flour (unsifted): 2 1/2 cups |
| granulated sugar: 1 1/2 cups |
| unsweetened cocoa powder (sifted): 3/4 cup |
| baking soda: 2 tsp |
| salt: 1 tsp |
| ground cinnamon: 1 tsp |
| whole nutmeg: 1 tsp |
| vegetable oil: 1 cup |
| eggs: 4 |
| vanilla extract: 1 tsp |
| carrots (grated): 3 cups (finely shredded) |
Chocolate Carrot Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
65 min -
Servings
1 serving(s)
Tags
- Preheat oven to 350°F.
- Drain pineapple, reserving 1/2 cup juice and set pineapple aside.
- Combine flour, sugar, cocoa, baking soda, salt, cinnamon, nutmeg, oil, eggs, reserved pineapple juice and vanilla in a large bowl.
- Blend ingredients on low speed and beat 2 minutes on medium speed, scraping bowl occasionally.
- Stir in carrots and reserved pineapple. Pour batter into a well greased 12 cup bundt pan.
- Bake for 60 to 65 minutes or until done.
- Cool for 10 minutes in pan; remove from pan and cool completely.
- Can frost with cream cheese frosting, but it is good as it is.