Chocolate, Carrot and Pineapple Layer Cake

    Chocolate, Carrot and Pineapple Layer Cake


    26 people made this

    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.

    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.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate