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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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A combination of a chocolate cake and a carrot cake. An excellent moist cake recipe that was in our local newspaper years ago. 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 |
Directions:
1. Preheat oven to 350°F.
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.
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