Chocolate, Carrot and Pineapple Layer Cake
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.
Ingredients
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
Directions
Preparation:30min ›
Cook:30min ›
Ready in:1hour
- Cake: Preheat oven to 180 degrees C. Grease and flour three 23cm round cake tins.
- In a medium bowl stir together the flour, sugar, bicarb 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 cake tins.
- Bake for 30 minutes in the preheated oven until a toothpick inserted comes out clean.
- 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.
- 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 and Ratings
Global Ratings:
(27)
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)
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