Tropical chocolate carrot cake

    Tropical chocolate carrot cake

    (26)
    14saves
    1hr


    27 people made this

    About this recipe: Not your average carrot cake, this one has three cake layers made with chocolaty cocoa powder, tropical fruits like pineapple and coconut and crunchy walnuts. The luscious cream cheese icing brings all of the other flavours together beautifully for a rather special carrot cake experience.

    Ingredients
    Serves: 12 

    • 250g plain flour
    • 400g caster sugar
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon salt
    • 45g cocoa powder
    • 4 eggs
    • 1 teaspoon vanilla extract
    • 350ml vegetable oil
    • 225g grated carrots
    • 250g tinned crushed pineapple, juice reserved
    • 225g cream cheese
    • 110g butter
    • 450g icing sugar
    • 40g desiccated coconut
    • 100g chopped walnuts

    Method
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Grease and flour three 23cm round cake tins.
    2. In a medium bowl stir together the flour, sugar, bicarb, 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, then fold in the carrots and pineapple. Pour the mixture evenly between the three prepared tins.
    3. Bake for 30 minutes in the preheated oven, until a skewer inserted comes out clean. Take cakes out of the oven and let cool.
    4. To make the icing combine the cream cheese, butter and icing sugar in a medium bowl. Beat until smooth, then stir in the coconut and nuts. When cakes are cooled, ice the top of each cake and assemble in three layers; spread remaining icing over whole cake and serve.
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    Reviews & ratings
    Average global rating:
    (26)

    Reviews in English (26)

    by
    34

    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 US | Canada)

    by
    26

    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 US | Canada)

    by
    22

    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 US | Canada)

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