Lynn's Carrot Cake Good Recipes

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Lynn's Carrot Cake

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

Ingredients :

• 2 cups all-cause flour
• 2 cups white sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• half of cup unsweetened cocoa powder
• 4 eggs
• 1 teaspoon vanilla extract
• 1 half of cups vegetable oil
• 2 cups grated carrots
• 1 cup crushed pineapple with juice
• 1 (eight ounce) bundle cream cheese
• half cup butter
• 1 pound confectioners' sugar
• half of cup flaked coconut
• 1 cup chopped walnuts

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H

• Preheat oven to 350 stages F (one hundred seventy five stages C). Grease and flour 3 nine inch round cake pans.
• In a medium bowl, stir collectively the flour, sugar, baking soda, salt and cocoa, set aside. In some other bowl, stir collectively the eggs, vanilla and oil. Stir in the dry components till they are absolutely absorbed. Fold within the carrots and pineapple. Pour the batter flippantly among the 3 prepared pans.
• Bake for 30 minutes inside the preheated oven, till a toothpick inserted comes out smooth. To make the frosting, integrate the cream cheese, butter and confectioners sugar in a medium bowl. Beat till clean, then stir in the coconut and nuts. Frost cake when cool.

Notes :

• Reynolds® parchment can be used for less difficult cleanup/removal from the pan.

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