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Texas Carrot Cake


Fine dry bread crumbs, for dusting cake pan
3 c. sifted all-purpose flour
2 c. granulated sugar
1 sq. (1 oz.) German sweet chocolate, grated
2 tsp. ground cinnamon
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. baking powder
1 can (8 oz.) crushed pineapple
3 eggs, beaten
1 1/2 c. vegetable oil
2 tsp. vanilla
2 c. grated raw carrots
1 1/2 c. finely chopped pecans


Butter a 10 to 12 cup tube or bundt pan. Dust with fine dry bread crumbs. Invert pan and tap out excess crumbs. Set aside.

In a large mixing bowl, combine flour, sugar, grated chocolate, cinnamon, baking soda, salt and baking powder. Drain pineapple, saving syrup. Add syrup to flour mixture. Add eggs, oil and vanilla. Beat on medium speed of an electric mixer for 3 minutes. Stir in pineapple, carrots and pecans.

Pour batter into prepared pan. Bake in a preheated 350 degree oven for 75 to 90 minutes, or until cake tests done. Cool in pan 10 minutes before removing from pan.

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