"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chocolate Carrot Cake Recipe

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This recipe for Chocolate Carrot Cake, by , is from The Bill King Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lorraine King
Added: Tuesday, December 5, 2006


1 can (14 oz) crushed pineapple
2 1/2 cups flour
1 1/2 cups sugar
3/4 cup cocoa
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 cup vegetable oil
4 eggs
1 1/2 tsp. vanilla
3 1/4 cups shredded carrots

Drain pine apple, reserving 1/2 cup of the juice; set reserved juice and pineapple aside. Combine flour, sugar, cocoa, baking soda, salt, cinnamon, nutmeg, oil, eggs, reserved pineapple juice and vanilla in large mixer bowl. Blend together for 2 minutes and then add carrots and reserved pineapple. Pour batter into greased 10 inch tube pan or a large bundt pan. Bake at 350 for 60 - 65 minutes or until done. Cool 10 minutes and then remove from pan. Cool completely and then Frost with the following Chocolate Glaze.

Chocolate Glaze:

1 cup icing sugar
2 - 3 tbsp. cocoa
2 - 3 tbsp. boiling water

Spoon over cake to drizzle down sides.

Personal Notes:
Personal Notes:
Delicious as a dessert with ice cream




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