Chocolate Carrot Cake Recipe

Name: Chocolate Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces crushed pineapple; 2 1/2 cups flour; 1 1/2 cups sugar; 3/4 cup cocoa; 2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon cinnamon; 1 teaspoon nutmeg; 1 cup oil; 4 eggs; 1 teaspoon vanilla; 3 cups carrots, finely shredded

Servings: persons

14 ounces crushed pineapple
2 1/2 cups flour
1 1/2 cups sugar
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup oil
4 eggs
1 teaspoon vanilla
3 cups carrots, finely shredded

1
Preheat oven to 350u00b0F.
2
Drain pineapple, reserving 1/2 cup juice and set pineapple aside.
3
Combine flour, sugar, cocoa, baking soda, salt, cinnamon, nutmeg, oil, eggs, reserved pineapple juice and vanilla in a large bowl.
4
Blend ingredients on low speed and beat 2 minutes on medium speed, scraping bowl occasionally.
5
Stir in carrots and reserved pineapple. Pour batter into a well greased 12 cup bundt pan.
6
Bake for 60 to 65 minutes or until done.
7
Cool for 10 minutes in pan; remove from pan and cool completely.
8
Can frost with cream cheese frosting, but it is good as it is.

1403

kcal

Calories

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 14 ounces crushed pineapple, 2 1/2 cups flour, 1 1/2 cups sugar, 3/4 cup cocoa, and more.

Yes, Chocolate Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Carrot Cake

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