This is a very taste carrot cake with a subtle chocolate flavor. Unlike most carrot cakes, this one calls for butter instead of oil, and is not at all greasy. Nuts are optional, but I recommend keeping the undrained pineapple, as it adds moisture, texture and flavor to the cake.
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Mrs. Fields uses ½ cup of cocoa powder. I tested with ⅓ cup and ½ cup and was happy with the results of both amounts. Walnuts are optional, as is cinnamon. I added 2 teaspoons of cinnamon to the second cake and it tasted good, but seemed less cinnamon-y than a typical carrot cake with 2 teaspoons of cinnamon. I think the cocoa powder mutes the cinnamon a bit.