Chocolate, Carrot and Pineapple Layer Cake

    1 hour

    A chocolate carrot cake? It works, especially with the addition of pineapple which keeps it nice and moist. This is great with the coconut cream cheese icing.

    30 people made this

    Serves: 12 

    • Cake
    • 2 cups (250g) plain flour
    • 2 cups (440g) white sugar
    • 2 teaspoons bicarb soda
    • 1 teaspoon salt
    • 1/2 cup unsweetened cocoa powder
    • 4 eggs
    • 1 teaspoon vanilla essence
    • 1 1/2 cups (375ml) vegetable oil
    • 2 cups grated carrots
    • 1 cup crushed pineapple with juice
    • Cream Cheese Icing
    • 250gt cream cheese
    • 125g butter
    • 500g icing sugar
    • 1/2 cup shredded coconut
    • 1 cup chopped walnuts

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Cake: Preheat oven to 180 degrees C. Grease and flour three 23cm round cake tins.
    2. In a medium bowl stir together the flour, sugar, bicarb soda, salt and cocoa, set aside.
    3. In another bowl stir together the eggs, vanilla and oil. Stir in the dry ingredients until they are completely absorbed.
    4. Fold in the carrots and pineapple. Pour the batter evenly between the three prepared cake tins.
    5. Bake for 30 minutes in the preheated oven until a toothpick inserted comes out clean.
    6. Cream Cheese Icing: Combine the cream cheese, butter and icing sugar in a medium bowl. Beat until smooth then stir in the coconut and walnuts.
    7. To Assemble: When the cake is cool, use the cream cheese icing as filling between the layers and to cover the whole cake.

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    Reviews in English (24)


    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!  -  31 Mar 2005  (Review from Allrecipes USA and Canada)


    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.  -  09 Oct 2002  (Review from Allrecipes USA and Canada)


    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!  -  18 Jul 2002  (Review from Allrecipes USA and Canada)