Lynn's Carrot Cake

Lynn's Carrot Cake

22

"A special carrot cake with chocolate and pineapple. This is great with the coconut cream cheese frosting."

Ingredients

1 h {{adjustedServings}} servings 859 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 859 kcal
  • 43%
  • Fat:
  • 51.4 g
  • 79%
  • Carbs:
  • 97.6g
  • 31%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 560 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
  2. In a medium bowl, stir together the flour, sugar, baking 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 pans.
  3. Bake for 30 minutes in the preheated oven, until a toothpick inserted comes out clean. To make the frosting, combine the cream cheese, butter and confectioners sugar in a medium bowl. Beat until smooth, then stir in the coconut and nuts. Frost cake when cool.
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Reviews

22
  1. 25 Ratings

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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 a...

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.

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...